Mayonnaise:
\n1 (7-oz.) can chipotle chiles in adobo sauce
\n2 T. low-fat mayonnaise
\n2 tsp. fresh lime juice
\n1\/8 tsp. salt
\n1 garlic clove, minced<\/p>\n
Slaw:
\n2 1\/2 C. very thinly sliced green cabbage
\n3\/4 C. (1\/2-inch) cubed fresh pineapple
\n1\/2 C. vertically sliced onion
\n1\/2 C. thinly sliced green onions
\n1\/3 C. julienne-cut radishes (about 2 large)
\n1\/4 C. shredded carrot
\n1\/4 C. finely chopped fresh cilantro
\n2 tsp. white vinegar
\n1\/8 tsp. salt<\/p>\n
Chile:
\n1 poblano chile<\/p>\n
Shrimp:
\n1\/8 tsp. salt
\n1\/8 tsp. freshly ground black pepper
\n16 medium shrimp, peeled and deveined (about 1\/2 lb.)
\nCooking spray<\/p>\n
Beans:
\n1 (15-oz.) can pinto beans, undrained<\/p>\n
Sopes:
\n2 C. masa harina
\n1 1\/4 C. water
\n1\/2 tsp. salt
\n2 T. peanut oil, divided<\/p>\n
To prepare mayonnaise, remove 1 tsp. adobo sauce from can; reserve remaining sauce and chiles for another use. Combine 1 tsp. adobo sauce, mayonnaise, lime juice, 1\/8 tsp. salt, and garlic, stirring well. Cover and chill. To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1\/8 tsp. salt) in a medium bowl, tossing to combine. Cover and chill. Preheat broiler. To prepare chile, place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile; set aside. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Sprinkle 1\/8 tsp. salt and black pepper over shrimp. Coat pan with cooking spray. Add shrimp to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. To prepare pinto beans, place beans in a small saucepan over medium-high heat; bring to a boil. Reduce heat; cover and keep warm. To prepare sopes, combine masa harina, water, and 1\/2 tsp. salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1\/4-inch-thick patty. Wipe skillet with a paper towel. Heat pan over medium-high heat. Add 1 T. oil. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes. Place about 1 C. slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 T. pinto beans on each sope; top each with 2 shrimp. Spoon 1 tsp. mayonnaise over each sope. Divide the poblano strips evenly among servings.<\/p>\n
Yield: 4 servings
\nCalories: 450
\nFat: 14.8g
\nFiber: 7.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Mayonnaise: 1 (7-oz.) can chipotle chiles in adobo sauce 2 T. low-fat mayonnaise 2 tsp. fresh lime juice 1\/8 tsp. salt 1 garlic clove, minced Slaw: 2 1\/2 C. very thinly sliced green cabbage 3\/4 C. (1\/2-inch) cubed fresh pineapple 1\/2 C. vertically sliced onion 1\/2 C. thinly sliced green onions 1\/3 C. julienne-cut radishes (about 2 large) 1\/4 C. shredded carrot 1\/4 C. finely chopped fresh cilantro 2 tsp. white vinegar 1\/8 tsp. salt Chile: 1 poblano chile Shrimp:…<\/p>\n