Nacho Ensalada Con Chipotle Y Bulgur

• 1 14 cups water
• 1 cup bulgur
• 1 chipotle chile in adobo, chipotle pepper separated from 1 teaspoon sauce and diced (any remaining chipotle peppers and sauce reserved for another use)
• 12 lb chorizo sausage (optional)
• 1 cup plain yogurt
• 12 lime, juice of
• 12 ounces tortilla chips, multi-grain preferred
• 2 cups cheddar cheese, shredded, divided
• 2 cups iceberg lettuce, shredded
• 1 large tomatoes, chopped
• 1 avocado, peeled and chopped
• 3 scallions, chopped
• 4 tablespoons cilantro, chopped (optional for garnish)
• 14 cup salsa (optional)

1. Prepare bulgur by boiling water in small saucepan.
2. When the water comes to a boil, remove from heat, stir in bulgur with a fork, cover, and allow to stand 20 minutes.
3. Add diced chipotle pepper to prepared bulgur and stir together using a fork.
4. If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
5. PREPARE DRESSSING:.
6. In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce.
7. Set aside.
8. ASSEMBLE THE SALAD:.
9. Place the following layers on a broiler-safe serving platter: tortilla chips, 1 cup shredded cheddar cheese, the bulgur mixture, a second cup of shredded cheese.
10. Broil for 2 minutes, or until cheese melts.
11. Remove from heat.
12. If using chorizo, layer this on top of the cheese.
13. Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
14. Next, layer on chopped tomato, avocado, and green onions.
15. If desired, garnish with cilantro and serve immediately with salsa on the side.

water, bulgur, pepper, chorizo sausage, plain yogurt, lime, tortilla chips, cheddar cheese, iceberg lettuce, tomatoes, avocado, scallions, cilantro, salsa

Taken from www.food.com/recipe/nacho-ensalada-con-chipotle-y-bulgur-378858 (may not work)