Cafe Rio Salad

I LOVE Cafe Rio salad, but can't always afford to eat there. Plus, it's kind of fun to make it myself. Here, I have the recipes for baked tortilla shells and pico de gallo. I purchase the dressing from the restaurant and enjoy the rest of my home-made salad!

Here's how I make my salad:
--homemade baked tortilla shell with melted cheese
--hot brown rice
--black beans
--chicken; marinated, grilled, and sliced (could do other meats)
--fresh chopped lettuce
--homemade pico de gall0
--tortilla strips (sometimes purchased from Cafe Rio)
--Cafe Rio dressing

Baked Tortilla Shells
Ingredients:
large flour tortillas
warm water
olive oil

Directions:
Preheat oven to 450°. Place an empty food can (or any oven-safe item that can be used to drape the tortilla over) on a baking sheet lined with tinfoil. Cover can with a square of tinfoil. For each tortilla, dip it in warm water mixed with 1/4 teaspoon olive oil. Drape tortilla over the tinfoil, and shape like an upside down bowl. Bake 4-5 minutes, or until golden and crisp to your liking. Using potholders, carefully lift shells off of tinfoil, and place right-side up, baking 2-3 additional minutes (I like to place grated cheese inside the bowl to melt while it bakes). Remove from oven. Fill and serve.

Source: adapted from http://www.food.com/recipe/how-to-make-baked-taco-salad-shell-bowls-54417#


Pico de Gallo
Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html