Ingredients

Named after the town of Cotija in Mexico, Cotija is a firm cheese similar to the Greek feta cheese and often crumbled on salads or other dishes.

Dressing:
1 canned chipotle chile in adobe sauce
2 cloves garlic
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lime juice
Salt and pepper to taste
1/2 cup olive oil
2 cups 1/2-inch cubed cornbread
2 heads Romaine lettuce, washed and torn into pieces
1/2 cup Cotija cheese crumbles

Directions

For the dressing, put all ingredients, except the olive oil, in a mini-processor or a blender and mix until smooth. Slowly add the olive oil until emulsified. Refrigerate if not using immediately. Preheat oven to 350 degrees. Place the corn bread cubes on a baking sheet and toast until lightly browned, about 10 minutes. Set aside.

In a large bowl, toss together the dressing, toasted corn bread, Romaine and Cotija cheese. Divide evenly among 8 salad plates. Serve immediately.

Nutritional information per serving: 316 calories, 8 grams protein, 39 mg cholesterol, 727 mg sodium, 4 grams fiber, 22 grams fat, 62 percent calories from fat, 23 grams carbohydrates.