Oven Baked Sopes W/ Zucchini-Corn Filling

Recipe by Mt House mama
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
YIELD: 24 sopes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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