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CATEGORY CUISINE TAG YIELD
Grains, Dairy California Dressing 8 Servings

INGREDIENTS

1 Anaheim chile, roasted
peeled and seeded
3 T Roasted pumpkin seeds
pepitas
1 Clove garlic
1/8 t Freshly ground black pepper
1/2 t Salt
3/4 c Oil
2 T Red wine vinegar
3 T Cotija cheese, grated
1 Bunch cilantro, stemmed
3/4 c Mayonnaise
2 T Water

INSTRUCTIONS

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cothija
cheese in blender or food processor.  Blend about 10 seconds, then  add
cilantro, bit by bit, until smoothly blended.  Place mayonnaise and
water in large stainless-steel bowl and whisk  until smooth.  Add
blended chile mixture and mix thoroughly.  Place  in airtight container
and refigerate.  Dressing may be stored up to  three days.  You can
substitute cacique or Parmesan cheese for the cotija.  Also,  it's not
complete without the crispy fried tortilla crumbled over the  top and
the extra pepita seeds. The recipe tells you to fry corn  tortillas in
oil, drain & crumble them. But I used crunched up lime  and chili
flavored Tostitos instead. Yields 2 cups.  butter@coyote.csusm.edu Sat
Nov 19 1994 Notes: > 1 md Anaheim chile;  roasted, peeled and seeded
We substitute two or more fresh poblanos (pasillas in California),
depending on how hot they're running...  Will Borgeson
<szborges@peseta.ucdavis.edu>  CHILE-HEADS ARCHIVES  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 248
Total Fat: 28.1g
Cholesterol: 5.7mg
Sodium: 340.6mg
Potassium: 19.2mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 1.4g
Protein: <1g


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