El Azteco Topopo Salad Recipes

Steps:

• 1. Mix salad ingredients together in a large bowl.
• 2. In a small bowl, mix vinaigrette dressing.
• 3. Add a small amount of vinaigrette, no more than 1/4 cup, to salad mixture. Use just enough to hold it together and mix to coat.
• 4. Make a salad base! On a large plate, place a hearty layer of tortilla chips. Warm refried beans and layer evenly over chips. Top with cheddar or Monterey Jack cheese and set under the broiler to melt. Top melted cheese with guacamole and spread evenly, and then spread a cup of salsa on top.
• 5. Time to put the salad together! A true Topopo is presented with the salad on top of the nacho base in a pyramid, like a volcano. 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.
• 6. Serve with additional chips and salsa on the side.

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.