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
Ingredients
  • 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
Instructions
  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.
Notes
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