Nacho Ensalada Con Chipotle Y Bulgur

Total Time
Prep 20 mins
Cook 20 mins

Nacho Salad with Chipotle and Bulgur. This is essentially a nacho salad with a couple of twists: bulgur doing double time in place of refried beans and rice, and chipotle peppers - hot, hot, hot! This is sensational as an appetizer for 6-8 and hearty as a main dish for 4. The chorizo is optional, as without it this is still a hearty main dish for vegetarians with the bulgur wheat. I created this for the Craze-E cooking contest.

Ingredients Nutrition


  1. Prepare bulgur by boiling water in small saucepan. When the water comes to a boil, remove from heat, stir in bulgur with a fork, cover, and allow to stand 20 minutes.
  2. Add diced chipotle pepper to prepared bulgur and stir together using a fork.
  3. If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
  5. In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce. Set aside.
  7. 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. Broil for 2 minutes, or until cheese melts. Remove from heat.
  8. If using chorizo, layer this on top of the cheese.
  9. Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
  10. Next, layer on chopped tomato, avocado, and green onions.
  11. If desired, garnish with cilantro and serve immediately with salsa on the side.
Most Helpful

Lighter nachos with a smoky taste, easy to prepare and nutritious. I'd use a better-melting cheese than cheddar next time. This might work better as a tostada, rather than nachos - it was a little hard to eat. I omitted the chorizo and the cilantro.

realbirdlady July 14, 2009