Easy Poblano Sopes with Arugula, Tomato, and Avocado

It’s the holiday season. That means holiday parties, family events, and celebrations with friends. That also means less time at home and less of…mm we’ll call it motivation for the kitchen. With cold nights and dark evenings, it’s sometimes a little difficult to get excited about spending lots of time in the kitchen. Especially when the couch looks sooo comfy and warm! I have a few quick and easy dishes that I like to pull out for those lazy nights, and this is one of them. It’s pretty healthy and it’s a vegetarian dish, which makes it a nice change from some of the traditional holiday meals.

Sopes with Avocado, Arugula, and Tomato

Traditional sopes are deep fried, but these are kept healthy with a quick pan-sear and then they’re topped with a nice, fresh mixture of arugula, tomatoes, and avocado. I like to serve them alongside some black beans and brown rice. And if you’re really in the mood for a big salad, you can reverse the plate and make a bigger batch of salad and then top them with the sopes.

Poblano Chiles are a really mild chili pepper, so they won’t make the dish spicy. But beware that the seeds and insides can still be really spicy. I didn’t use the gloves the first few times I made this, and one of the peppers I used left me with my fingers on fire. (If this happens to you, the secret is to soak your fingers in whole milk. Something about the fats in the milk help take out the sting.) Now I always use gloves and I recommend that you do the same. Latex gloves are a great kitchen tool to keep handy for messy or spicy foods. But no matter what you do, keep your fingers away from your face! You do not want those spicy oils anywhere near your eyeballs.

Easy Poblano Sopes with Arugula, Tomato, and Avocado
 
Prep time
Cook time
Total time
 
These sopes are a quick and easy way to mix up your weeknight dinners. Topped with a light salad, they're perfect served alongside rice and beans (and a margarita!).
Serves: 4
Ingredients
Sopes
  • 2 poblano chiles (if they're really big, 1 will work)
  • ¼ cup uncooked quinoa
  • 1 cup masa harina
  • 1 cup warm water
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
Dressing
  • 1½ teaspoons extra-virgin olive oil
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups baby arugula
  • 1½ cups halved cherry tomatoes
  • 2 tablespoons cilantro leaves
  • ½ cup crumbled queso fresco
  • 1 avocado, peeled and coarsely chopped
Instructions
  1. Preheat the broiler and place the rack on the top shelf.
  2. Throw your gloves on and cut the chiles in half lengthwise. Remove the seeds and the membranes (the white bits). Place the chiles on a foil-lined baking sheet, with the skin facing up. Flatten with your hands.
  3. Broil the chiles for 6-10 minutes or until the skin is nicely blackened. You might have to move them around a bit to get a nice black color all over. Place the chiles in a paper bag, fold down the top, and let them hang out for 5 minutes. Peel the skin off and then chop the chile.
  4. Preheat your oven to 350F.
  5. Combine the chopped chile, uncooked quinoa, masa harina, ¼ teaspoon salt and ¼ teaspoon pepper. Add in 1 cup water and mix it all together into a soft dough. Divide the dough into four patties that are about 4" wide.
  6. Heat the canola oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, cook the sopes in the pan for about 3 minutes or until they're browned on the bottom. Flip the sopes over and place the pan in the oven. Cook for 10 minutes or until they're browned and heated through.
  7. Combine all the dressing ingredients in a medium bowl and stir with a whisk. Add the arugula, tomatoes, queso fresco, and avocado and toss to coat.
  8. Serve over the sopes.

This recipe originally came from Cooking Light.

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