Green Chile Sopes With Chipotle Mayonnaise, Shrimp,

Name: Green Chile Sopes With Chipotle Mayonnaise, Shrimp, And Pineapple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mayonnaise:; 1 (7-ounce) can chipotle chiles in adobo sauce; 2 tablespoons low-fat mayonnaise; 2 teaspoons fresh lime juice; 1/8 teaspoon salt; 1 garlic clove, minced; Slaw:; 2 1/2 cups very thinly sliced green cabbage; 3/4 cup (1/2-inch) cubed fresh pineapple; 1/2 cup vertically sliced onion; 1/2 cup thinly sliced green onions; 1/3 cup julienne-cut radishes (about 2 large); 1/4 cup shredded carrot; 1/4 cup finely chopped fresh cilantro; 2 teaspoons white vinegar; 1/8 teaspoon salt; Chile:; 1 poblano chile; Shrimp:; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 16 medium shrimp, peeled and deveined (about 1/2 pound); Cooking spray; Beans:; 1 (15-ounce) can pinto beans, undrained; Sopes:; 2 cups masa harina; 1 1/4 cups water; 1/2 teaspoon salt; 2 tablespoons peanut oil, divided

Servings: persons

Mayonnaise:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons low-fat mayonnaise
2 teaspoons fresh lime juice
1/8 teaspoon salt
1 garlic clove, minced
Slaw:
2 1/2 cups very thinly sliced green cabbage
3/4 cup (1/2-inch) cubed fresh pineapple
1/2 cup vertically sliced onion
1/2 cup thinly sliced green onions
1/3 cup julienne-cut radishes (about 2 large)
1/4 cup shredded carrot
1/4 cup finely chopped fresh cilantro
2 teaspoons white vinegar
1/8 teaspoon salt
Chile:
1 poblano chile
Shrimp:
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 medium shrimp, peeled and deveined (about 1/2 pound)
Cooking spray
Beans:
1 (15-ounce) can pinto beans, undrained
Sopes:
2 cups masa harina
1 1/4 cups water
1/2 teaspoon salt
2 tablespoons peanut oil, divided

1
To prepare mayonnaise, remove 1 teaspoon adobo sauce from can; reserve remaining sauce and chiles for another use. Combine 1 teaspoon adobo sauce, mayonnaise, lime juice, 1/8 teaspoon salt, and garlic, stirring well. Cover and chill.
2
To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1/8 teaspoon salt) in a medium bowl, tossing to combine. Cover and chill.
3
Preheat broiler.
4
To prepare chile, place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile; set aside.
5
To prepare shrimp, heat a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt and black pepper over shrimp. Coat pan with cooking spray. Add shrimp to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
6
To prepare pinto beans, place beans in a small saucepan over medium-high heat; bring to a boil. Reduce heat; cover and keep warm.
7
To prepare sopes, combine masa harina, water, and 1/2 teaspoon salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick patty.
8
Wipe skillet with a paper towel. Heat pan over medium-high heat. Add 1 tablespoon oil. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes.
9
Place about 1 cup slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 tablespoons pinto beans on each sope; top each with 2 shrimp. Spoon 1 teaspoon mayonnaise over each sope. Divide the poblano strips evenly among servings.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Mayonnaise:, 1 (7-ounce) can chipotle chiles in adobo sauce, 2 tablespoons low-fat mayonnaise, 2 teaspoons fresh lime juice, and more.

Yes, Green Chile Sopes With Chipotle Mayonnaise, Shrimp, And Pineapple Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Sopes With Chipotle Mayonnaise, Shrimp, And Pineapple Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions