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
Preheat broiler.
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.
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.
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.
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.