Poblano Sopes with Avocado Salad

Name: Poblano Sopes with Avocado Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters medium avocado, peeled and coarsely chopped (about; 473 milliliters baby arugula; 1 teaspoons freshly ground black pepper, divided; 2 Tbsps canola oil; 355 milliliters halved cherry tomatoes; 2 Tbsps cilantro leaves; 2 teaspoons fresh lime juice; 237 milliliters ounces masa harina (about; 2 teaspoons extra-virgin olive oil; 1 poblano chile; 118 milliliters ounces queso fresco, crumbled (about; 59 milliliters uncooked quinoa; 1 teaspoons salt, divided; 0 teaspoons sugar; 237 milliliters warm water

Poblano Sopes with Avocado Salad is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 344 calories, 9g of protein, and 20g of fat. Head to the store and pick up sugar, lime juice, masa harina, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut chile in half lengthwise; discard seeds and membranes.

Ingredients you will need

Chili Pepper

Seeds

Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened.

Ingredients you will need

Chili Pepper

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Baking Sheet

Aluminum Foil

Place in a paper bag; fold to close tightly.

Let stand 5 minutes. Peel and chop chile.

Ingredients you will need

Chili Pepper

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Masa Harina