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

Mexican-Style Chopped Salad

with Roasted Poblanos & Crispy Tortilla Strips

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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

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.

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.

Get Cooking
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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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: