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.
- 1 1⁄4 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)
- 1⁄2 lb chorizo sausage (optional)
- 1 cup plain yogurt
- 1⁄2 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)
- 1⁄4 cup salsa (optional)
- 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.
- Add diced chipotle pepper to prepared bulgur and stir together using a fork.
- If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
- PREPARE DRESSSING:.
- In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce. Set aside.
- ASSEMBLE THE SALAD:.
- 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.
- If using chorizo, layer this on top of the cheese.
- Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
- Next, layer on chopped tomato, avocado, and green onions.
- If desired, garnish with cilantro and serve immediately with salsa on the side.
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.