Poblano Sopes with Avocado Salad

Ingredients

• 1 cup avocado peeled coarsely chopped
• 2 cups baby arugula 
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons canola oil 
• 1.5 cups cherry tomatoes halved
• 2 tablespoons cilantro leaves 
• 1.5 teaspoons juice of lime fresh
• 1 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1.5 teaspoons olive oil extra-virgin
• 1  poblano chile 
• 0.5 cup queso fresco crumbled
• 0.3 cup quinoa uncooked
• 0.5 teaspoon salt divided
• 0.3 teaspoon sugar 
• 1 cup warm water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Cut chile in half lengthwise; discard seeds and membranes.
3. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand 5 minutes. Peel and chop chile.
6. Preheat oven to 35
7. Combine chile, uncooked quinoa, masa harina, 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; stir until a soft dough forms. Divide mixture into 4 equal pieces; shape each piece into a 4-inch patty.
8. Heat a large ovenproof skillet over medium-high heat.
9. Add canola oil to pan; swirl to coat.
10. Add sopes to pan; cook 3 minutes or until browned. Turn sopes over; place pan in oven.
11. Bake at 350 for 10 minutes or until browned and heated through.
12. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, juice, and sugar in a medium bowl, stirring with a whisk.
13. Add arugula and remaining ingredients; toss gently to coat.
14. Serve over sopes.