El Azteco Topopo Salad Recipes

TOPOPO SALAD

Topopo Salad image

Provided by Anita's Table Talk

Number Of Ingredients 16

Ingredients

1 head of iceberg lettuce, chopped or shredded (or about 4 cups of mixed lettuce/greens )
1 cup frozen peas, thawed
1/2-1 cup shredded cheese Monterey Jack, cheddar or white Mexican cheese ( (I use ½ c sharp cheddar))
2 cups cooked chicken, finely shredded ()rotisserie chicken works) )
1 small jalapeno, finely chopped ((seeded or unseeded, to taste))
4 green onions, finely chopped ((about ½ cup))
1 large tomato, diced
freshly grated Parmesan cheese, to taste
20 corn tortilla chips ( (a couple of large handfuls))
2 cups refried beans, warmed ((1 can if not using freshly made))
1-2 cups shredded Cheddar or Monterey Jack cheese
2 cups guacamole
2 cups salsa
½ cup canola oil or light tasting vegetable oil ((I use light olive oil))
¼ cup apple cider vinegar
½ teaspoon sugar

Steps:

MIX salad ingredients together in a large bowl.
In a small bowl, COMBINE dressing ingredients and STIR to combine.
ADD small amount of dressing, about ¼ cup, to the salad mixture. (Use just enough to coat salad mixture).
For the Nacho Base: On a large oven or microwave- friendly plate, LAYER tortilla chips. SPREAD warm refried beans evenly over chips. TOP with cheddar or Monterey Jack cheese. SET under the broiler for a couple of minutes to melt the cheese or POP it into the microwave for about 1 minute. TOP melted cheese with guacamole and SPREAD evenly. SPREAD salsa on top.
To Build the Salad: Slowly PLACE your salad mixture on top of the "nachos" and cover completely, gradually adding less and less salad as you form a "volcano" peak. SPRINKLE the top with grated Parmesan. SERVE with additional salsa (and lots of napkins). It's messy but oh so good!

EL AZTECO TOPOPO SALAD

El Azteco Topopo Salad image

Number Of Ingredients 15

Ingredients

1 head iceberg lettuce, shredded or cut into small pieces
1/2 cup canola oil
1/4 cup rice vinegar or white distilled vinegar
1/2 teaspoon sugar
16 ounces salsa
1 cup finely shredded, white Mexican cheese (Queso Blanco)
8 ounces frozen peas, thawed
2 heads ripe tomatoes, diced
1 bunch green onions, finely chopped
1 head jalapeno, seeded and finely chopped
1 bag Tortilla chips
2 cups shredded cheddar or Monterey Jack cheese
2 cups guacamole (purchased or homemade)
2 cups finely shredded, cooked chicken
2 cans refried beans

Steps:

Boil chicken for 15-20 minutes and shred with fork.
Mix lettuce, peas, white cheese, chicken, jalapenos, green onions and tomatoes in a large bowl.
In a separate bowl, mix canola, rice vinegar and sugar to create a vinaigrette dressing.
Add a small (!) amount of vinaigrette, no more than 1/4 cup to salad mixture. You are not really "dressing" this, just holding it together and adding a bit of flavor). Mix again to coat very lightly with vinaigrette.
Warm refried beans in microwave or on top of the stove.
On the bottom of a large plate, place a hearty layer of tortilla chips. Warm refried beans and layer evenly over chips. Top with cheddar or jack cheese and run under the broiler to melt. Top melted cheese with guacamole spread evenly, and then a cup of the of salsa.
A true Topopo is presented with the salad on top of the nacho base in a pyramid. (You remember: the whole volcano thing). Begin piling your salad mixture on top of the nachos to cover completely, gradually adding less and less as you build upwards to form a pyramid.
Serve with additional salsa on the side.

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