Romaine salad with spicy Caesar dressing, hominy, and cheese crisps from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 62) by Bobby Flay

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Notes about this recipe

  • averythingcooks on June 29, 2022

    I came here for the cheese crisps to garnish a different salad....and wow - these guys are addictive. I used asiago & a 50:50 mix of parmesan & pecorino romano. I should have started in a larger pan (re: ease of getting under them to flip) but that was easily fixed by going with a smaller amt of cheese for subsequent crisps. Other books use an oven method and I will try one of those next time...but these certainly weren't hard to make.

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