OVEN BAKED SOPES W/ ZUCCHINI-CORN FILLING
Got this recipe from Vegetarian Times. it says sopes are small round tartlette-like cakes made with masa harina the flour used to prepare tortillas. Instead of frying the sopes on a griddle, we've baked them for entertaining ease. Topped with zucchini-corn Filling or Pico de Gallo, they make beautiful appetizers or you can serve a trio of stuffed sopes as an entree. Zucchini corn filling is a ultraversatile filling works just as well in tacos, enchiladas and quesadillas as it does as a filling for sopes. The filling seemed to need the chili powder and I added some bell pepper. very simple flavor, and would be easy to spice up.
Provided by Mt House mama
Categories Grains
Time 30m
Yield 24 sopes, 8 serving(s)
Number Of Ingredients 17
Steps:
- Sopes.
- 1. preheat oven 350 line 2 baking sheets with parchment paper.
- 2. whisk together masa harina parmesan cheese if using, baking powder and salt in bowl. stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil into dough.
- 3. Roll 1/4 cup dough into ball. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers. repeat with remaining dough.
- 4. Bake 10 minutes or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated monterey Jack cheese. return to oven and bake 5 minutes more, or until cheese has melted. Top with Zucchini-corn filling or Pico de Gallo.
- Zucchini-corn Filling.
- Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
- Add zucchini and corn and saute 7 minutes more.
- Stir in beans and cook 2 minutes.
- Stir in cilantro and lime juice.
- Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.
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meena rimal bajgain
[email protected]Overall, I thought these sopes were just okay. They were easy to make, but the flavor was just average.
Green Village
[email protected]The sopes were a bit too oily for my taste. I think I would have liked them better if they had been baked instead of fried.
Md Shahin Mia
[email protected]These sopes were a bit bland for my taste. I think I would have liked them better with a more flavorful filling.
Anastasia David
[email protected]I'm not a big fan of zucchini, but I actually really liked these sopes. The zucchini and corn filling was very flavorful.
Ryu27
[email protected]These sopes were a great way to use up some leftover zucchini and corn. They were also very easy to make.
HahhH Hzhhshh
[email protected]I loved the zucchini and corn filling! It was so flavorful and juicy. The sopes were also very crispy.
Gaming Niloy
[email protected]These sopes were easy to make and very tasty. I used a store-bought sope mix and the sopes turned out crispy and delicious.
Chiamaka Eneh
[email protected]I made these sopes for a party and they were a big hit! Everyone loved them. The zucchini and corn filling was especially tasty.
Daemin Jayjay
[email protected]These sopes were delicious! I loved the combination of the zucchini, corn, and cheese. The sopes were also very easy to make. I will definitely be making these again.
Md:Eman Hossain
[email protected]The recipe was easy to follow and the sopes turned out great! I used fresh zucchini and corn from my garden, and the flavor was amazing. I will definitely be making these again.
Sanzida Yesmin
[email protected]These sopes were a hit with my family! The zucchini and corn filling was flavorful and juicy, and the sopes themselves were crispy on the outside and soft on the inside. I will definitely be making these again.