Ingredients
2 tablespoons plus 2 teaspoons canola oil or light-flavored olive oil, divided
8 corn tortillas
1-1/2 cups chopped onions
Red Chile Sauce
1-1/2 cups Lindsay® Sliced Black Ripe Olives, divided
3 cups (12 oz.) shredded sharp Cheddar cheese
1/4 cup crema Mexicana (Mexican sour cream)
1/2 cup crumbled queso cotija cheese
1 cup thinly sliced romaine leaves
Pinch of salt
2 teaspoons wine vinegar