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Ready In:
1 hour
5 minutes
Serves: 4
Make sopes a meal by serving them with Mexican Vegetable Rice.
What you'll need
Oven or toaster oven
Sharp knife
Cutting board
Measuring cups
Measuring spoons
large mixing bowl
Spatula or spoon
Baking sheet
Foil
Large skillet
Ingredients
Serves 4
1 cup Masa Harina (corn Flour)
1/2 teaspoon Baking Powder
1 cup Chicken Broth
of Nonstick Cooking Spray
1/4 cup Red Onion chopped
1/2 cup Poblano Peppers roasted, peeled, seeded, and chopped
1 cup Tomato diced
2 tablespoons Chorizo
1/3 cup Refried Beans canned, fat-free
1/4 cup Queso Fresco Cheese
Directions
1.Preheat oven to 425°F, and line a baking sheet with foil and set aside.
2.Stir together masa and baking powder; then stir in chicken broth, adding a little more broth if dough is too dry. (It should be very moist, but not sticky.)
3.Quickly shape dough into four circles that are 3-inches wide with a ½-inch rim. Place on baking sheet.
4.Spray the dough heavily with nonstick cooking spray. Bake for 30 minutes. Remove pan from oven and spray two or three times more during cooking to make them crisp.
5.While sopes are cooking, spray a small skillet with nonstick cooking spray and place over medium-high heat. Add onion and cook for a few minutes, stirring frequently.
6.Stir in peppers, tomato, and chorizo and cook for 5 more minutes.
7.Spoon a heaping tablespoon of beans onto each sope then top with equal amounts of vegetable mixture. Sprinkle each with a tablespoon of cheese and bake for 5 more minutes.
8.Serve immediately.
Nutrition Facts
Serving Size 1.00 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 190 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat 1 g | 5% | |
| Sodium 470 mg | 20% | |
| Total Carbohydrate 30 g | 11% | |
| Dietary Fiber 5 g | 18% | |
| Protein 8 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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