June 20, 2003 recipes from Chef Chris Manning:

Topopo Mexican Chef Salad

½ cup diced cucumber
½ cup sour cream
½ cup mayonnaise
½ cup salsa
1 Tbslp. Tequila
1 Tbslp. Honey
Juice of 1 lime
Dash of hot sauce
Dash of Worcesteshire sauce

4 cups shredded lettuce
1 cup cooked diced chicken breast
½ cup kidney beans
½ cup whole kernel corn
½ cup sliced cucumber
1 cup diced fresh tomatoes
4 6” Flour tortillas sliced and baked crisp
½ cup shredded cheddar cheese
½ cup sliced pepperoni
½ cup Spanish olives
½ cup ripe medium pitted olives
¼ cup sliced scallions
whole jalepeno peppers (optional)

Blend the cucumber, sour cream, mayonnaise, salsa, tequila, honey, lime juice, hot sauce, and the worcesteshire sauce and set aside. Using a large platter 12” x 14” start with the lettuce in the center. Spoon half the dressing mixture on top of the greens. Then begin building your salad with the chicken, beans, corn, tomatoes, cucumbers, olives, pepperoni, cheddar cheese, and scallions. Garnish with strips of baked flour tortillas.