Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Add the quinoa to the boiling water and cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside as you continue cooking.

While the quinoa cooks, place the poblano pepper on a sheet pan. Drizzle with oil and season with salt and pepper. Roast in the oven 9 to 11 minutes, or until the skin of the pepper is browned and blistered. Remove from the oven and set aside to cool. Reduce the oven temperature to 400°F. When the poblano is cool enough to handle, carefully remove and discard the skin and seeds; finely chop the poblano. Set aside as you continue cooking.

While the pepper roasts, crumble the queso fresco. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems. Quarter the cherry tomatoes lengthwise.

In a medium bowl, combine the chopped poblano, masa harina, cooked quinoa, lime zest, 2 teaspoons of olive oil and 1 cup of water to create a batter; season with salt and pepper. Using wet hands, divide the batter into four ¼-inch-thick patties (or sopes).

n a large pan (nonstick and oven-safe, if you have one), heat a thin layer of olive oil on medium until hot. Once the oil is hot enough that a pinch of batter sizzles immediately when added to the pan, add the sopes and cook, 6 to 8 minutes per side, or until browned, carefully flipping with a spatula. Transfer the pan of sopes to the oven (if you don’t have an oven-safe pan, transfer the sopes to an oiled sheet pan) and bake 12 to 15 minutes, or until the sopes are cooked through and firm in the center.

While the sopes bake, in a medium bowl, combine the arugula, avocado, tomatoes, cilantro and half the queso fresco. Just before serving, add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper to taste and toss to thoroughly coat. To plate your dish, divide the baked sopes and salad between 2 plates. Garnish with the remaining queso fresco and lime wedges. Enjoy!