Poblano Sopes with Avocado Salad

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 17.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 9.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 8g
  • Carbohydrate: 36.3g
  • Fiber: 6.7g
  • Cholesterol: 5mg
  • Iron: 3mg
  • Sodium: 319mg
  • Calcium: 116mg

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. 1. Preheat broiler.
  2. 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. 3. Preheat oven to 350°.
  4. 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. 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.

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