with Charred Corn Salsa and Chipotle Crema
Ingredients: Ground pork • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Thaw-friendly corn (corn, modified vinegar) • Red onion • Roma tomato • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
Allergens
Tags
Ground Pork
250 g
Tortilla Chips
42.5 g
Spring Mix
113 g
Corn Kernels
113 g
Tomato
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Tex-Mex Paste
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Pepper
0.25 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Sugar
0.25 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then cut red onion into 1/4-inch pieces.
- Zest, then juice lime.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- To an unlined baking sheet, add corn, red onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 6-7 min, stirring halfway through, until lightly charred.
- To a medium bowl, transfer charred veggies.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add pork to the dry pan.
- Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring frequently, until fragrant.
- Season with salt and pepper.
- Meanwhile, to the bowl with charred veggies, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add chipotle sauce, sour cream and lime zest. Season with salt and pepper, then stir to combine.
- Cut a corner of the pack of tortilla chips. Lightly crush half the chips (use all for 4 servings).
- To the large bowl with dressing, add spring mix. Toss to coat.
- Divide salad between bowls.
- Top with pork, corn salsa and crushed chips.
- Dollop with chipotle crema and sprinkle remaining green onions over top.
690
kcal
Calories
42
g
Fat
12
g
Saturated Fat
50
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
30
g
Protein
95
mg
Cholesterol
1210
mg
Sodium
0.4
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
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