Tex-Mex Wedge Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • For the dressing:
  • 4 ounces Kerrygold Sweet Cheddar, ½ grated fine, ½ grated coarse
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ½ jalapeno, finely minced
  • 1 tablespoon chopped cilantro
  • 1 teaspoon fresh squeezed lime juice
  • ½ teaspoon coarse sea salt
  • ½ teaspoon fresh cracked pepper
  • For the cheese crisps:
  • 4 ounces Kerrygold Aged Cheddar, coarsely grated
  • ½ jalapeno, finely minced
  • For the tortilla strips:
  • 2 tablespoons Kerrygold Salted Butter
  • 3 corn tortillas cut into ¼-inch strips
  • Kosher salt, to season
  • For the salad:
  • ½ large head iceberg lettuce, cored and cut into 4 wedges
  • ½ cup diced red onion
  • ½ cup diced tomato
  • 4 strips smoked bacon, cooked crisp and chopped
  • 1 medium avocado, diced
  1. Begin by preparing the dressing.
  2. In the work bowl of a blender add the finely shredded Kerrygold Sweet Cheddar, mayonnaise, buttermilk, and half the jalapeno. Blend until the mixture is smooth, about 2 minutes.
  3. Transfer the mixture to a small bowl and add the coarsely shredded Kerrygold Sweet Cheddar, remaining jalapeno, cilantro, lime juice, salt, and pepper. Mix until well blended, then cover and chill for at least one hour.
  4. Next, prepare the cheese crisps.
  5. Heat the oven to 300 F and line a baking sheet with parchment paper lightly sprayed with non-stick cooking spray. Combine the shredded Kerrygold Aged Cheddar and minced jalapeno. Scoop the cheese using a tablespoon onto the prepared baking sheet, leaving at least three inches between each mound.
  6. Bake the cheese for 10 minutes, then remove from the oven and cool for 5 minutes. Carefully flip the cheese crisps over and bake for 5 minutes, then remove from the oven and cool for another 5 minutes. Flip the cheese crisps back over, blot off any excess oil, and return to the oven for 3-5 minutes, or until the cheese is golden brown in the center. Cool on the tray for 5 minutes, then transfer to a paper towel lined rack to cool to room temperature.
  7. Next, prepare the tortilla strips.
  8. In a medium skillet, over medium-high heat, add the butter. Once the butter melts and begins to foam add the tortilla strips. Cook, turning often, until crisp and brown, about 3 minutes. Transfer to a paper towel lined plate to drain and immediately sprinkle with kosher salt to season.
  9. Finally, prepare the salad.
  10. Place the lettuce wedges on individual plates, or a serving platter, and top each with 2 tablespoons of the prepared dressing. Next, add the onions, tomatoes, bacon, and avocado. Finally, garnish with tortilla strips and cheese crisps.
Recipe by Evil Shenanigans at https://evilshenanigans.com/2015/06/tex-mex-wedge-salad/