Poblano Sopes with Avocado Salad

Poblano Sopes with Avocado Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Lower
We lighten up these traditionally deep-fried Spanish tortilla cakes with a quick pan-sear to ensure a good, crispy edge, then finish them off in the oven for even cooking. They're fresh, simple, filling, and fast.

Yield:

Serves 4 (serving size: 1 sope and 3/4 cup salad)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 317
Fat 17.3 g
Satfat 2.4 g
Monofat 9.9 g
Polyfat 3.3 g
Protein 8 g
Carbohydrate 36.3 g
Fiber 6.7 g
Cholesterol 5 mg
Iron 3 mg
Sodium 319 mg
Calcium 116 mg

Ingredients

1 poblano chile
1/4 cup uncooked quinoa
5 ounces masa harina (about 1 cup)
1 cup warm water
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
1/4 teaspoon sugar
2 cups baby arugula
1 1/2 cups halved cherry tomatoes
2 tablespoons cilantro leaves
2 ounces queso fresco, crumbled (about 1/2 cup)
1 medium avocado, peeled and coarsely chopped (about 1 cup)

Preparation

1. Preheat broiler.

2. Cut chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and chop chile.

3. Preheat oven to 350°.

4. Combine chile, uncooked quinoa, masa harina, 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; stir until a soft dough forms. Divide mixture into 4 equal pieces; shape each piece into a 4-inch patty. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add sopes to pan; cook 3 minutes or until browned. Turn sopes over; place pan in oven. Bake at 350° for 10 minutes or until browned and heated through.

5. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, juice, and sugar in a medium bowl, stirring with a whisk. Add arugula and remaining ingredients; toss gently to coat. Serve over sopes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tiffany Vickers Davis,

August 2013
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