Southwestern Chips and Salsa Salad
Elevate your classic chips and salsa with this vibrant Southwestern-inspired salad that bursts with fresh flavors and textures. Featuring roasted peppers, juicy heirloom tomatoes, and crunchy tortilla strips, this guilt-free dish is perfect for lunch or a light dinner. The creamy dressing balances the zest of lime and the warmth of cumin, creating a delightful experience in every bite. Add your favorite optional toppings for an even more satisfying meal!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
extra virgin olive oil
1/3 cup
fresh lime juice
1/4-1/3 cup (from 1-2 limes)
lime
1 (zested)
garlic clove
1 (minced)
honey
2 tablespoons
heavy cream
2 tablespoons (optional)
poblano pepper
1-2 (roasted, peeled, seeded, and cut into strips)
jalapeno pepper
1-2 (roasted, peeled, seeded, and chopped)
corn tortillas
6 (cut into strips)
flour tortillas
2 (8-inch, cut into strips)
vegetable oil
1/4 cup
cumin
2 tablespoons
salt
1/2-1 teaspoon
black pepper
1/8-1/2 teaspoon (fresh cracked)
fresh heirloom tomatoes
2 1/2 lbs (cut into wedges or chunks)
cilantro
1 bunch (picked)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the dressing by whisking together lime juice, olive oil, lime zest, minced garlic, heavy cream (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl or mason jar until well combined.
3
Roast the poblano and jalapeno peppers until they're evenly charred on all sides, using a grill, broiler, or gas stovetop. Once roasted, place them in a covered bowl with plastic wrap to steam and cool.
4
After the peppers have cooled down, carefully remove the skin, seeds, and ribs (if you prefer less heat) before cutting them into strips or dicing them. Place the cut peppers in a large mixing bowl.
5
While waiting for the peppers, prep the tortillas by cutting both corn and flour tortillas in half, then slicing them into thin strips.
6
In a separate bowl, combine vegetable oil, cumin, salt, and black pepper. Add the tortilla strips and toss to ensure they're evenly coated.
7
Spread the coated tortilla strips in an even layer on a baking sheet and bake them in the oven for 10-15 minutes, or until they become golden and crispy.
8
Cut heirloom tomatoes into small wedges or large chunks and add them to the bowl with the roasted peppers. Generously season with salt, followed by adding the chopped cilantro and 1/4 cup of the dressing. Toss gently to combine all ingredients.
9
Serve the tomato and pepper mixture on plates, generously topping it with the crispy tortilla strips. It's best enjoyed immediately to maintain the fresh crunch and vibrant flavors. Optionally, add roasted corn, diced avocado, grilled chicken, or queso fresco for added richness and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southwestern Chips and Salsa Salad?
It is a vibrant Southwestern-inspired salad featuring roasted peppers, juicy heirloom tomatoes, and crunchy homemade tortilla strips with a creamy lime-cumin dressing.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C) for baking the tortilla strips.
What ingredients are in the dressing?
The dressing consists of extra virgin olive oil, fresh lime juice, lime zest, minced garlic, honey, and optional heavy cream, seasoned with salt and black pepper.
Is the heavy cream in the dressing mandatory?
No, the heavy cream is an optional addition to make the dressing creamier if desired.
How do I roast the poblano and jalapeno peppers?
You can roast them using a grill, broiler, or gas stovetop until they are evenly charred on all sides.
What is the best way to peel roasted peppers?
After roasting, place the peppers in a bowl covered with plastic wrap to steam and cool, which makes the skin easier to remove.
What types of tortillas are used for the strips?
The recipe uses a combination of 6 corn tortillas and 2 8-inch flour tortillas.
How do I prepare the tortilla strips for baking?
Cut the tortillas in half and slice them into thin strips, then toss them in a mixture of vegetable oil, cumin, salt, and black pepper.
How long do the tortilla strips need to bake?
Bake them for 10-15 minutes or until they become golden and crispy.
What kind of tomatoes are recommended for this salad?
The recipe specifically calls for 2 1/2 lbs of fresh heirloom tomatoes cut into wedges or chunks.
How do I assemble the salad?
Combine the tomatoes, roasted peppers, and chopped cilantro with 1/4 cup of the dressing, then top with the crispy tortilla strips just before serving.
Can I add protein to this salad?
Yes, you can add grilled chicken as an optional topping for a more satisfying meal.
What other optional toppings can I use?
Roasted corn, diced avocado, and queso fresco are excellent additions for extra richness and texture.
Is this recipe vegetarian?
Yes, as written, the recipe is vegetarian-friendly.
Can I make this salad ahead of time?
While you can prep components, it is best enjoyed immediately after assembly to maintain the fresh crunch of the tortilla strips.
How much lime juice is needed?
You will need between 1/4 and 1/3 cup of fresh lime juice, which usually comes from 1-2 limes.
What type of oil is used for the tortilla coating?
Vegetable oil is used to coat the tortilla strips before they are seasoned and baked.
How much honey is in the dressing?
The dressing recipe includes 2 tablespoons of honey.
Should I remove the seeds from the peppers?
Yes, the recipe instructs to remove the seeds and ribs, especially if you prefer less heat.
What is the role of cumin in this recipe?
Cumin is used to season the tortilla strips, providing a warm, earthy flavor.
How much cilantro is used?
One whole bunch of cilantro is used, with the leaves picked and added to the salad.
What kind of black pepper should I use?
Freshly cracked black pepper is recommended for the best flavor.
How many garlic cloves are needed?
One minced garlic clove is added to the dressing.
Can I use store-bought chips instead?
While you can, the recipe's signature texture comes from the freshly baked, cumin-seasoned tortilla strips.
Is the lime zest necessary?
Yes, the lime zest is part of the dressing and adds a concentrated citrus aroma.
What kind of olive oil is recommended?
Extra virgin olive oil is recommended for the dressing base.
How should I cut the roasted peppers?
The peppers should be cut into strips or diced after they have been peeled and seeded.
How do I ensure the tortilla strips are evenly coated?
Toss them in a separate bowl with the oil and spices before spreading them on the baking sheet.
How do I store leftovers?
It is recommended to store the tomato mixture and tortilla strips separately so the strips don't get soggy.
Is this salad spicy?
It has a mild to moderate heat depending on whether you include the seeds and ribs of the jalapeno and poblano peppers.