Topopo Salad (serves 3-4)
- Number of Servings: 1
Ingredients
4 cups of iceberg lettuce2 1/2 ounces Roma tomatoes, diced2 1/2 ounces cooked, shredded chicken2 1/2 ounces cheddar cheese2 1/2 ounces Monterey JackJalapenos, minced, to taste2 1/2 ounces frozen peas, thawed out2 1/2 scallions, choppedOil and vinegar dressing (equal parts oil and vinegar), to taste4 ounces fried tortilla chips4 ounces pinto beans, mashed4 ounces additional cheddar cheese3 ounces guacamole1 tablespoon Romano grated cheese
Combine iceberg lettuce, tomatoes, chicken, first two cheeses, jalapenos, peas and scallions in a bowl. Mix well. In a separate bowl, mix oil and vinegar. Toss with salad mixture.
Take tortilla chips and spread evenly on a serving plate. Spread pinto beans over the chips. Spread additional cheddar cheese over the pinto beans. Put in the microwave for about one minute, or until melted. (You may also place in an oven pre-heated to 350 degrees for about 10 minutes.)
Spread guacamole over the melted cheese. Top with salad mixture to form a mound. Sprinkle with Romano grated cheese.
Number of Servings: 1
Recipe submitted by SparkPeople user ZIMMER62.
Take tortilla chips and spread evenly on a serving plate. Spread pinto beans over the chips. Spread additional cheddar cheese over the pinto beans. Put in the microwave for about one minute, or until melted. (You may also place in an oven pre-heated to 350 degrees for about 10 minutes.)
Spread guacamole over the melted cheese. Top with salad mixture to form a mound. Sprinkle with Romano grated cheese.
Number of Servings: 1
Recipe submitted by SparkPeople user ZIMMER62.
Nutritional Info Amount Per Serving
- Calories: 1,940.5
- Total Fat: 124.1 g
- Cholesterol: 252.7 mg
- Sodium: 2,553.2 mg
- Total Carbs: 122.6 g
- Dietary Fiber: 27.3 g
- Protein: 90.6 g