TOPOPO
"This mountain shaped dish is a Mexican counterpart to a hearty chef's salad."
2 (10 inch) corn tortillas
2/3 cup warm refried beans
2 cups shredded lettuce
1/2 cup cold cooked ham, sliced in thin strips
1/2 cup diced longhorn or mild Cheddar cheese
1 cup cold cooked turkey or chicken, sliced
1 (4 oz.) can diced green chiles
1/4 cup shredded Romano cheese
1/2 cup sliced pimiento-stuffed olives
tomato wedges
Heat 1-inch salad oil in a frying pan to 350 degrees F.
Fry one tortilla at a time, using tongs to turn frequently, until it becomes crisp and lightly browned on each side. Drain on paper towels.
Spread generously with warm refried beans. Pile lettuce on beans. Arrange alternate strips of ham, cheese, and turkey around the sides; fill in the center by forming a peak with avocado slices. Sprinkle with olives and chile peppers. Spoon Romano cheese on the top of the peak and top with tomato wedge.
Serve at once with Topopo Dressing.
TOPOPO DRESSING
2/3 cup corn oil
1/3 cup wine vinegar
1 tsp. salt
1 tsp. dark corn syrup
1/2 tsp. paprika
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/8 tsp. Tabasco sauce
Mix all ingredients for the dressing together in bowl, chill. Mix well before serving. Makes 1 cup
Makes: 2 Topopos
Adapted from unknown source
"This mountain shaped dish is a Mexican counterpart to a hearty chef's salad."
2 (10 inch) corn tortillas
2/3 cup warm refried beans
2 cups shredded lettuce
1/2 cup cold cooked ham, sliced in thin strips
1/2 cup diced longhorn or mild Cheddar cheese
1 cup cold cooked turkey or chicken, sliced
1 (4 oz.) can diced green chiles
1/4 cup shredded Romano cheese
1/2 cup sliced pimiento-stuffed olives
tomato wedges
Heat 1-inch salad oil in a frying pan to 350 degrees F.
Fry one tortilla at a time, using tongs to turn frequently, until it becomes crisp and lightly browned on each side. Drain on paper towels.
Spread generously with warm refried beans. Pile lettuce on beans. Arrange alternate strips of ham, cheese, and turkey around the sides; fill in the center by forming a peak with avocado slices. Sprinkle with olives and chile peppers. Spoon Romano cheese on the top of the peak and top with tomato wedge.
Serve at once with Topopo Dressing.
TOPOPO DRESSING
2/3 cup corn oil
1/3 cup wine vinegar
1 tsp. salt
1 tsp. dark corn syrup
1/2 tsp. paprika
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/8 tsp. Tabasco sauce
Mix all ingredients for the dressing together in bowl, chill. Mix well before serving. Makes 1 cup
Makes: 2 Topopos
Adapted from unknown source
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