EL AZTECO TOPOPO SALAD

El Azteco Topopo Salad image

Number Of Ingredients 15

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1 head iceberg lettuce, shredded or cut into small pieces
1/2 cup canola oil
1/4 cup rice vinegar or white distilled vinegar
1/2 teaspoon sugar
16 ounces salsa
1 cup finely shredded, white Mexican cheese (Queso Blanco)
8 ounces frozen peas, thawed
2 heads ripe tomatoes, diced
1 bunch green onions, finely chopped
1 head jalapeno, seeded and finely chopped
1 bag Tortilla chips
2 cups shredded cheddar or Monterey Jack cheese
2 cups guacamole (purchased or homemade)
2 cups finely shredded, cooked chicken
2 cans refried beans

Steps:

Boil chicken for 15-20 minutes and shred with fork.
Mix lettuce, peas, white cheese, chicken, jalapenos, green onions and tomatoes in a large bowl.
In a separate bowl, mix canola, rice vinegar and sugar to create a vinaigrette dressing.
Add a small (!) amount of vinaigrette, no more than 1/4 cup to salad mixture. You are not really "dressing" this, just holding it together and adding a bit of flavor). Mix again to coat very lightly with vinaigrette.
Warm refried beans in microwave or on top of the stove.
On the bottom of a large plate, place a hearty layer of tortilla chips. Warm refried beans and layer evenly over chips. Top with cheddar or jack cheese and run under the broiler to melt. Top melted cheese with guacamole spread evenly, and then a cup of the of salsa.
A true Topopo is presented with the salad on top of the nacho base in a pyramid. (You remember: the whole volcano thing). Begin piling your salad mixture on top of the nachos to cover completely, gradually adding less and less as you build upwards to form a pyramid.
Serve with additional salsa on the side.