Roasted Poblano & Quinoa Sopes with Avocado, Arugula & Cherry Tomato Salad

Roasted Poblano & Quinoa Sopes

with Avocado, Arugula & Cherry Tomato Salad

2 Servings
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From the Test Kitchen

In Mexico, street food goes by a special name. The ready-to-eat snacks served curbside are called antojitos, literally “little cravings.” Sopes, or corn cakes made with masa harina (maize flour), are popular evening fare, served hot with any number of toppings. Here, you’ll take the preparation indoors and turn this "little craving" into a big one by adding quinoa and roasted poblano to the batter.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
Roasted Poblano & Quinoa Sopes with Avocado, Arugula & Cherry Tomato Salad
Title
  • ¼ cup White Quinoa
  • 1 Poblano Pepper
  • 2 oz Queso Fresco
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 Lime
  • ¼ lb Multicolored Cherry Tomatoes
  • 1 cup Masa Harina
  • 3 oz Arugula
Cook the quinoa:
1 Cook the quinoa:
Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Add the quinoa to the boiling water and cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside as you continue cooking.
Roast the poblano:
2 Roast the poblano:
While the quinoa cooks, place the poblano pepper on a sheet pan. Drizzle with oil and season with salt and pepper. Roast in the oven 9 to 11 minutes, or until the skin of the pepper is browned and blistered. Remove from the oven and set aside to cool. Reduce the oven temperature to 400°F. When the poblano is cool enough to handle, carefully remove and discard the skin and seeds; finely chop the poblano. Set aside as you continue cooking.
Prepare the ingredients:
3 Prepare the ingredients:
While the pepper roasts, crumble the queso fresco. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems. Quarter the cherry tomatoes lengthwise.
Make the sopes:
4 Make the sopes:
In a medium bowl, combine the chopped poblano, masa harina, cooked quinoa, lime zest, 2 teaspoons of olive oil and 1 cup of water to create a batter; season with salt and pepper. Using wet hands, divide the batter into four ¼-inch-thick patties (or sopes).
Cook the sopes:
5 Cook the sopes:
In a large pan (nonstick and oven-safe, if you have one), heat a thin layer of olive oil on medium until hot. Once the oil is hot enough that a pinch of batter sizzles immediately when added to the pan, add the sopes and cook, 6 to 8 minutes per side, or until browned, carefully flipping with a spatula. Transfer the pan of sopes to the oven (if you don’t have an oven-safe pan, transfer the sopes to an oiled sheet pan) and bake 12 to 15 minutes, or until the sopes are cooked through and firm in the center.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
While the sopes bake, in a medium bowl, combine the arugula, avocado, tomatoes, cilantro and half the queso fresco. Just before serving, add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper to taste and toss to thoroughly coat. To plate your dish, divide the baked sopes and salad between 2 plates. Garnish with the remaining queso fresco and lime wedges. Enjoy!

Tips from Home Chefs

Cook the quinoa:
1 Cook the quinoa:
Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Add the quinoa to the boiling water and cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside as you continue cooking.
2 Roast the poblano:
While the quinoa cooks, place the poblano pepper on a sheet pan. Drizzle with oil and season with salt and pepper. Roast in the oven 9 to 11 minutes, or until the skin of the pepper is browned and blistered. Remove from the oven and set aside to cool. Reduce the oven temperature to 400°F. When the poblano is cool enough to handle, carefully remove and discard the skin and seeds; finely chop the poblano. Set aside as you continue cooking.
Roast the poblano:
Prepare the ingredients:
3 Prepare the ingredients:
While the pepper roasts, crumble the queso fresco. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems. Quarter the cherry tomatoes lengthwise.
4 Make the sopes:
In a medium bowl, combine the chopped poblano, masa harina, cooked quinoa, lime zest, 2 teaspoons of olive oil and 1 cup of water to create a batter; season with salt and pepper. Using wet hands, divide the batter into four ¼-inch-thick patties (or sopes).
Make the sopes:
Cook the sopes:
5 Cook the sopes:
In a large pan (nonstick and oven-safe, if you have one), heat a thin layer of olive oil on medium until hot. Once the oil is hot enough that a pinch of batter sizzles immediately when added to the pan, add the sopes and cook, 6 to 8 minutes per side, or until browned, carefully flipping with a spatula. Transfer the pan of sopes to the oven (if you don’t have an oven-safe pan, transfer the sopes to an oiled sheet pan) and bake 12 to 15 minutes, or until the sopes are cooked through and firm in the center.
6 Make the salad & plate your dish:
While the sopes bake, in a medium bowl, combine the arugula, avocado, tomatoes, cilantro and half the queso fresco. Just before serving, add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper to taste and toss to thoroughly coat. To plate your dish, divide the baked sopes and salad between 2 plates. Garnish with the remaining queso fresco and lime wedges. Enjoy!
Make the salad & plate your dish:
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