Mexican-Style Chopped Salad with Roasted Poblanos & Crispy Tortilla Strips

Mexican-Style Chopped Salad

with Roasted Poblanos & Crispy Tortilla Strips

2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This delicious summer salad gets its textural crunch from homemade tortilla chips. Typically, chips are deep-fried and can come out greasy, bogging down the dish. We've kept it light by baking the strips in the oven with a touch of olive oil for a light, crisp chip that's easy, toasty and better all around.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Mexican-Style Chopped Salad with Roasted Poblanos & Crispy Tortilla Strips
Title
  • 2 Poblano Peppers
  • 4 Blue Corn Tortillas
  • 3 oz Queso Fresco
  • 2 Scallions
  • 1 ear Corn
  • 1 head Romaine Lettuce
  • 1 large bunch Cilantro
  • 1 Lime
  • ½ bunch Radishes
  • ¼ lb Cherry Tomatoes
  • 1 tsp Chili Powder
  • 1 Tbsp Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the peppers:
1 Roast the peppers:
Preheat the oven to 500°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; using your hands, gently rub the seasoning into the peppers. Roast in the oven 8 to 10 minutes, or until the skins are browned and blistered. Remove from oven; transfer the roasted peppers to a cutting board or plate and let stand to cool. Reduce the oven temperature to 400°F. Wipe off the sheet pan.
Prepare the ingredients:
2 Prepare the ingredients:
While the peppers roast, stack the tortillas on top of each other, then cut into ½-inch strips. Crumble the queso fresco. Remove and discard the roots of the scallions; thinly slice the scallions. Remove and discard the husk and silks from the corn. Using a sharp knife, cut the kernels off the cob; discard the cob. Remove and discard the root of the lettuce; chop the leaves into bite-sized pieces. Cut off and discard the cilantro stems. Using a peeler, remove the green rind of the lime; mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the radishes into thin wedges. Halve the cherry tomatoes lengthwise.
Toast the tortillas:
3 Toast the tortillas:
Arrange the tortilla strips in a single layer on the same sheet pan used to roast the peppers. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Bake, stirring halfway through, 8 to 10 minutes, or until crispy. Remove from the oven and set aside as you continue cooking.
Make the dressing:
4 Make the dressing:
While the tortillas bake, in a small bowl, combine the mayonnaise, lime zest, the juice of all 4 lime wedges and as much of the chili powder as you’d like (tasting as you go); season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
Prepare the roasted peppers:
5 Prepare the roasted peppers:
Once the roasted peppers are cool enough to handle, peel off and discard the skins. Remove and discard the stems of the peppers, then cut each pepper open; remove and discard the seeds. Chop the peppers into bite-sized pieces and set aside as you continue cooking.
Dress the salad & plate your dish:
6 Dress the salad & plate your dish:
In a large bowl, combine the lettuce, corn, scallions, tomatoes, radishes, roasted peppers, cilantro, toasted tortilla strips and all but a pinch of the queso fresco (save the rest for garnish); season with salt and pepper. Add enough of the dressing to coat the greens (you may have extra dressing) and toss to thoroughly coat. Divide the salad between 2 dishes and garnish with the remaining queso fresco. Enjoy!

Tips from Home Chefs

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Mexican-Style Chopped Salad

Roast the peppers:
1 Roast the peppers:
Preheat the oven to 500°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; using your hands, gently rub the seasoning into the peppers. Roast in the oven 8 to 10 minutes, or until the skins are browned and blistered. Remove from oven; transfer the roasted peppers to a cutting board or plate and let stand to cool. Reduce the oven temperature to 400°F. Wipe off the sheet pan.
2 Prepare the ingredients:
While the peppers roast, stack the tortillas on top of each other, then cut into ½-inch strips. Crumble the queso fresco. Remove and discard the roots of the scallions; thinly slice the scallions. Remove and discard the husk and silks from the corn. Using a sharp knife, cut the kernels off the cob; discard the cob. Remove and discard the root of the lettuce; chop the leaves into bite-sized pieces. Cut off and discard the cilantro stems. Using a peeler, remove the green rind of the lime; mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the radishes into thin wedges. Halve the cherry tomatoes lengthwise.
Prepare the ingredients:
Toast the tortillas:
3 Toast the tortillas:
Arrange the tortilla strips in a single layer on the same sheet pan used to roast the peppers. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Bake, stirring halfway through, 8 to 10 minutes, or until crispy. Remove from the oven and set aside as you continue cooking.
4 Make the dressing:
While the tortillas bake, in a small bowl, combine the mayonnaise, lime zest, the juice of all 4 lime wedges and as much of the chili powder as you’d like (tasting as you go); season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
Make the dressing:
Prepare the roasted peppers:
5 Prepare the roasted peppers:
Once the roasted peppers are cool enough to handle, peel off and discard the skins. Remove and discard the stems of the peppers, then cut each pepper open; remove and discard the seeds. Chop the peppers into bite-sized pieces and set aside as you continue cooking.
6 Dress the salad & plate your dish:
In a large bowl, combine the lettuce, corn, scallions, tomatoes, radishes, roasted peppers, cilantro, toasted tortilla strips and all but a pinch of the queso fresco (save the rest for garnish); season with salt and pepper. Add enough of the dressing to coat the greens (you may have extra dressing) and toss to thoroughly coat. Divide the salad between 2 dishes and garnish with the remaining queso fresco. Enjoy!
Dress the salad & plate your dish:
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