The first step in making this creamy cilantro dressing recipe is to roast the pepper. You can do this directly over a gas flame on a stove top, on your barbecue grill or in the oven under a broiler. Roast the pepper until the skin is charred and blistered, then place it in a paper bag. Fold the bag over and let it steam for 10 minutes. Afterward, gently peel the skin off while running the pepper under cold water. Cut it open and remove the seeds. Dice the pepper into ½” pieces.
Next, add the canola oil, red wine vinegar, Cotija cheese, pumpkin seeds, roasted poblano pepper pieces, garlic, salt and pepper to your blender or food processor. Both work great for this recipe. Blend for 30 seconds. With the blender on low speed, add the cilantro in small batches and blend until smooth, stopping to scrape down the sides as needed.
In a separate bowl, whisk together the mayonnaise and water. Add the contents of the blender and stir to incorporate. Taste the dressing and adjust the seasoning according to your own preferences.
Cut the tortillas into ¼” strips and fry in hot canola oil at 350°F for 45-50 seconds. Drain on paper towels.
For a terrific green salad, toss romaine lettuce with the Cotija cheese, pepitas and dressing, and garnish it fresh fried corn tortillas strips and chopped roasted red peppers. Of course, this creamy cilantro salad dressing isn’t just for salads. Drizzle it over roasted veggies, use it as a dipping sauce for tortilla chips and grilled shrimp, or spread it on tacos and burritos.
