Poblano Sopes with Avocado Salad
Poblano-infused corn cakes are topped with a fresh-flavored arugula, black bean, avocado and queso salad.
Yield: 4 servings
  • 1 poblano chile
  • ¼ cup quinoa
  • 5 oz masa harina
  • 1 cup warm water
  • ½ tsp salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 2 tbsp + 1½ tsp olive oil, divided
  • 1½ tsp lime juice
  • ¼ tsp sugar
  • 5 oz arugula
  • 1 pint halved cherry tomatoes
  • 2 tbsp cilantro
  • 4 oz queso fresco, crumbled
  • 1 avocado, peeled and coarsely chopped
  • 1 (15 oz) can black beans, rinsed and dried
  1. Preheat broiler.
  2. Cut the poblano in half lengthwise and discard the seeds and membranes. Place the chile halves, skin sides up, on a foil-lined baking sheet. Broil until blackened, about 6 minutes. Place in a container and cover. Let stand five minutes. Peel and chop the chile.
  3. Combine the chile, quinoa, masa harina, 1 cup water, ¼ tsp salt, and ¼ tsp pepper in a medium bowl. Stir until a soft dough forms.
  4. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Using a 1½ tbsp cookie scoop, add dough to the pan and cook for 3-4 minutes on each side, or until browned. Repeat with remaining dough.
  5. Combine the remaining ¼ tsp salt, remaining ¼ tsp pepper, 1½ tsp olive oil, lime juice and sugar in a medium bowl, stirring with a whisk. Toss together the arugula, tomatoes, cilantro, queso fresco, avocado, and black beans. Toss with the dressing and serve over sopes.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/poblano-sopes-with-avocado-salad.html