Description
Crispy Chilindrinas layer a fried wheat chicharrón with cabbage, tomatoes, cucumber, sour cream, cotija cheese, avocado, optional pickled pork rinds, and hot sauce for a fresh Mexican snack.
Ingredients
Scale
- 1 large rectangular fried wheat chicharrón
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumbers
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 ripe avocado, sliced
- 1/4 cup pickled pork rinds, optional
- Hot sauce, to taste
Instructions
- Place the large rectangular fried wheat chicharrón on a serving plate.
- Evenly spread the shredded cabbage over the chicharrón.
- Top with the diced tomatoes and cucumbers.
- Drizzle the sour cream across the top in a zigzag pattern.
- Sprinkle the crumbled cotija cheese over the sour cream.
- Arrange the avocado slices across the top.
- If using, distribute the pickled pork rinds over the avocado.
- Drizzle your preferred amount of hot sauce over the entire dish.
- Serve immediately to enjoy the crisp and creamy textures.
Notes
- Prepare all toppings before assembling the snack.
- Serve immediately so the fried wheat chicharrón stays crisp.
- Keep unused toppings refrigerated separately from the chicharrón.
- Adjust the hot sauce according to your preferred heat level.
- Prep Time: 15 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 3
- Sodium: 158
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 4
- Cholesterol: 15