Crunchy Chopped Salad with Jalapeño Lime Ranch

First, make the dressing. Add all ingredients to an immersion blender and blend until smooth. Store in the refrigerator.

Next, make the tortilla crisps. Heat enough oil to fully coat a medium skillet over medium heat. Add one tortilla at a time and cook for 1-2 minutes each side, or until golden brown and crispy. Finish with a pinch of salt and cut into small squares.

In a large bowl, toss together all ingredients for the salad. Start by using 75% of the ranch and add more as needed. Season to taste and serve immediately.