Sopes topped with Tomato-Avocado Salad & Quick Pickled Vegetables

Sopes topped with Tomato-Avocado Salad

& Quick Pickled Vegetables

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Sopes are like Mexican corn tortillas that were never flattened. They’re made from masa harina, the same instant maize flour used to make tortillas, and are kept thicker like cakes, then topped with any number of delicious items. The toppings for these sopes include jalapeño and shallot that briefly soak in a pickling solution to add a bright kick to a fresh tomato and avocado salad.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Sopes topped with Tomato-Avocado Salad & Quick Pickled Vegetables
Title
  • 2 oz Queso Fresco
  • 1 Avocado
  • 1 Lime
  • 1 bunch Cilantro
  • 1 clove Garlic
  • 1 Jalapeño Pepper
  • 1 Poblano Pepper
  • 1 Shallot
  • ¾ cup Cherry Tomatoes
  • 1 cup Masa Harina
  • ¼ cup Red Quinoa
  • 2 Tbsps White Wine Vinegar
  • 1 tsp Sugar
  • 2 oz Arugula
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Crumble the queso fresco. Peel, pit, and small dice the avocado. Squeeze a little lime juice over the avocado to prevent browning. Roughly chop the cilantro. Peel and mince the garlic, smashing until it resembles a paste. Slice the jalapeño. (Wash your hands thoroughly after handling the jalapeño.) Small dice the poblano. Peel and slice the shallot. Cut the tomatoes into quarters.
Make the sopes:
2 Make the sopes:
In a large pan, heat some olive oil on medium-high until hot. Add the poblano and cook for 2 to 3 minutes, or until softened. Transfer to a large bowl, along with the masa harina, quinoa, 1 cup of water, and some salt and pepper. Stir just until a soft dough forms. Transfer the dough to a work surface and briefly knead it to combine. Divide the mixture into 4 equal pieces. Shape them into 4-inch patties, or sopes. With your fingers, press a divot or well into the center of each sope.
Make the pickled jalapeño & shallot:
3 Make the pickled jalapeño & shallot:
In a small pot, combine the white wine vinegar, sugar, ½ cup of water, and a big pinch of salt. Heat to boiling on high stirring until the sugar and salt dissolve, then remove from the heat. Pour the liquid over the jalapeño and shallot in a heatproof bowl or jar and let stand.
Cook the sopes:
4 Cook the sopes:
In the pan used for the poblano, heat some olive oil on medium-low until hot. Add the sopes to the pan and cook 6 to 7 minutes per side, or until golden brown. Transfer the sopes to an oiled baking sheet. Bake in the oven 12 to 15 minutes, or until the sopes are cooked through in the center.
Make the dressing:
5 Make the dressing:
In a medium bowl, combine the juice of half the lime, the garlic paste, and some salt and pepper. Whisk in about 1 to 2 tablespoons of olive oil to make a dressing.
Plate your dish:
6 Plate your dish:
In a medium bowl, combine the arugula, half the queso fresco, half the avocado, half the cilantro, half the pickled jalapeño and shallot, and the cherry tomatoes. Drizzle a little dressing over the salad and toss gently to coat. Season with salt and pepper to taste. Place 2 sopes on each of 2 plates. Top each sope with some of the arugula-tomato salad. Garnish the plates with the remaining queso fresco, cilantro, avocado, and pickled jalapeño and shallot. Enjoy!

Tips from Home Chefs

Sopes topped with Tomato-Avocado Salad

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Crumble the queso fresco. Peel, pit, and small dice the avocado. Squeeze a little lime juice over the avocado to prevent browning. Roughly chop the cilantro. Peel and mince the garlic, smashing until it resembles a paste. Slice the jalapeño. (Wash your hands thoroughly after handling the jalapeño.) Small dice the poblano. Peel and slice the shallot. Cut the tomatoes into quarters.
2 Make the sopes:
In a large pan, heat some olive oil on medium-high until hot. Add the poblano and cook for 2 to 3 minutes, or until softened. Transfer to a large bowl, along with the masa harina, quinoa, 1 cup of water, and some salt and pepper. Stir just until a soft dough forms. Transfer the dough to a work surface and briefly knead it to combine. Divide the mixture into 4 equal pieces. Shape them into 4-inch patties, or sopes. With your fingers, press a divot or well into the center of each sope.
Make the sopes:
Make the pickled jalapeño & shallot:
3 Make the pickled jalapeño & shallot:
In a small pot, combine the white wine vinegar, sugar, ½ cup of water, and a big pinch of salt. Heat to boiling on high stirring until the sugar and salt dissolve, then remove from the heat. Pour the liquid over the jalapeño and shallot in a heatproof bowl or jar and let stand.
4 Cook the sopes:
In the pan used for the poblano, heat some olive oil on medium-low until hot. Add the sopes to the pan and cook 6 to 7 minutes per side, or until golden brown. Transfer the sopes to an oiled baking sheet. Bake in the oven 12 to 15 minutes, or until the sopes are cooked through in the center.
Cook the sopes:
Make the dressing:
5 Make the dressing:
In a medium bowl, combine the juice of half the lime, the garlic paste, and some salt and pepper. Whisk in about 1 to 2 tablespoons of olive oil to make a dressing.
6 Plate your dish:
In a medium bowl, combine the arugula, half the queso fresco, half the avocado, half the cilantro, half the pickled jalapeño and shallot, and the cherry tomatoes. Drizzle a little dressing over the salad and toss gently to coat. Season with salt and pepper to taste. Place 2 sopes on each of 2 plates. Top each sope with some of the arugula-tomato salad. Garnish the plates with the remaining queso fresco, cilantro, avocado, and pickled jalapeño and shallot. Enjoy!
Plate your dish:
Browse Steps
1 of 6