Nacho Ensalada Con Chipotle Y Bulgur Recipe

Name: Nacho Ensalada Con Chipotle Y Bulgur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups water; 1 cup bulgur; 1 chipotle chile in adobo, chipotle pepper separated from 1 teaspoon sauce and diced (any remaining chipotle peppers and sauce reserved for another use); 12 lb chorizo sausage (optional); 1 cup plain yogurt; 12 lime, juice of; 12 ounces tortilla chips, multi-grain preferred; 2 cups cheddar cheese, shredded, divided; 2 cups iceberg lettuce, shredded; 1 large tomatoes, chopped; 1 avocado, peeled and chopped; 3 scallions, chopped; 4 tablespoons cilantro, chopped (optional for garnish); ¼ cup salsa (optional)

Servings: persons

1 ¼ cups water
1 cup bulgur
1 chipotle chile in adobo, chipotle pepper separated from 1 teaspoon sauce and diced (any remaining chipotle peppers and sauce reserved for another use)
12 lb chorizo sausage (optional)
1 cup plain yogurt
12 lime, juice of
12 ounces tortilla chips, multi-grain preferred
2 cups cheddar cheese, shredded, divided
2 cups iceberg lettuce, shredded
1 large tomatoes, chopped
1 avocado, peeled and chopped
3 scallions, chopped
4 tablespoons cilantro, chopped (optional for garnish)
¼ cup salsa (optional)

1
Prepare bulgur by boiling water in small saucepan.
2
When the water comes to a boil, remove from heat, stir in bulgur with a fork, cover, and allow to stand 20 minutes.
3
Add diced chipotle pepper to prepared bulgur and stir together using a fork.
4
If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
5
PREPARE DRESSSING:.
6
In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce.
7
Set aside.
8
ASSEMBLE THE SALAD:.
9
Place the following layers on a broiler-safe serving platter: tortilla chips, 1 cup shredded cheddar cheese, the bulgur mixture, a second cup of shredded cheese.
10
Broil for 2 minutes, or until cheese melts.
11
Remove from heat.
12
If using chorizo, layer this on top of the cheese.
13
Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
14
Next, layer on chopped tomato, avocado, and green onions.
15
If desired, garnish with cilantro and serve immediately with salsa on the side.

371

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 ¼ cups water, 1 cup bulgur, 1 chipotle chile in adobo, chipotle pepper separated from 1 teaspoon sauce and diced (any remaining chipotle peppers and sauce reserved for another use), 12 lb chorizo sausage (optional), and more.

Yes, Nacho Ensalada Con Chipotle Y Bulgur falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Nacho Ensalada Con Chipotle Y Bulgur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions