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Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

Karry Hosford
Yield 4 servings
Don't be intimidated by the long ingredient list. You can make the mayonnaise, slaw, and sopes ahead. Reheat the sopes in a preheated 400° oven for a few minutes to recrisp them.

Ingredients

  • Mayonnaise:
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • Slaw:
  • 2 1/2 cups very thinly sliced green cabbage
  • 3/4 cup (1/2-inch) cubed fresh pineapple
  • 1/2 cup vertically sliced onion
  • 1/2 cup thinly sliced green onions
  • 1/3 cup julienne-cut radishes (about 2 large)
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped fresh cilantro
  • 2 teaspoons white vinegar
  • 1/8 teaspoon salt
  • Chile:
  • 1 poblano chile
  • Shrimp:
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 16 medium shrimp, peeled and deveined (about 1/2 pound)
  • Cooking spray
  • Beans:
  • 1 (15-ounce) can pinto beans, undrained
  • Sopes:
  • 2 cups masa harina
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons peanut oil, divided

Nutrition Information

  • calories 450
  • caloriesfromfat 23 %
  • fat 14.8 g
  • satfat 2.4 g
  • monofat 4.6 g
  • polyfat 4.7 g
  • protein 14.9 g
  • carbohydrate 70.5 g
  • fiber 7.9 g
  • cholesterol 39 mg
  • iron 4 mg
  • sodium 572 mg
  • calcium 182 mg

How to Make It

  1. To prepare mayonnaise, remove 1 teaspoon adobo sauce from can; reserve remaining sauce and chiles for another use. Combine 1 teaspoon adobo sauce, mayonnaise, lime juice, 1/8 teaspoon salt, and garlic, stirring well. Cover and chill.

    John Block/Blend Images/Getty Images
  2. To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1/8 teaspoon salt) in a medium bowl, tossing to combine. Cover and chill.

  3. Preheat broiler.

  4. To prepare chile, place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile; set aside.

  5. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt and black pepper over shrimp. Coat pan with cooking spray. Add shrimp to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

  6. To prepare pinto beans, place beans in a small saucepan over medium-high heat; bring to a boil. Reduce heat; cover and keep warm.

  7. To prepare sopes, combine masa harina, water, and 1/2 teaspoon salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick patty.

  8. Wipe skillet with a paper towel. Heat pan over medium-high heat. Add 1 tablespoon oil. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes.

  9. Place about 1 cup slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 tablespoons pinto beans on each sope; top each with 2 shrimp. Spoon 1 teaspoon mayonnaise over each sope. Divide the poblano strips evenly among servings.