Ingredients for Nacho Ensalada Con Chipotle Y Bulgur
- 1 cup water
- 1/2 cup bulgur wheat
- Chipotle Chile In Adobo
- Chorizo Sausage
- Plain Yogurt
- Lime
- 10-12 corn tortilla chips
- Cheddar Cheese
- Iceberg Lettuce
- Tomatoes
- 1 ripe avocado, sliced
- Scallions
- Fresh cilantro (optional, for garnish)
- Salsa (for serving)
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How to Make Nacho Ensalada Con Chipotle Y Bulgur
- Boil 1 cup of water in a small saucepan. Once boiling, remove from heat, stir in 1/2 cup bulgur wheat with a fork, cover, and let stand for 20 minutes.
- Finely dice 1-2 chipotle peppers in adobo sauce (adjust to your spice preference). Stir into the cooked bulgur.
- If using chorizo (optional): Finely chop 4 ounces of chorizo or pulse in a food processor until finely ground. Brown in a frying pan over medium heat for 5-10 minutes.
- Prepare the dressing: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons lime juice, and 1 teaspoon adobo sauce from the chipotle peppers.
- Preheat your broiler.
- Layer the following on a broiler-safe serving platter: 10-12 corn tortilla chips, 1 cup shredded cheddar cheese, the bulgur mixture, and another 1 cup shredded cheddar cheese.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove from the broiler. If using chorizo, spread it evenly over the melted cheese.
- Top with 2 cups shredded lettuce, 1 cup chopped tomatoes, 1 ripe avocado, sliced, and 2 tablespoons chopped green onions.
- Garnish with fresh cilantro (optional) and serve immediately with your favorite salsa on the side. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
26g
Fat
82g
Carbs
31g
