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Oven Baked Sopes W/ Zucchini-Corn Filling

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“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.”
READY IN:
30mins
SERVES:
8
YIELD:
24 sopes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sopes.
  2. 1. preheat oven 350 line 2 baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Zucchini-corn Filling.
  7. Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
  8. Add zucchini and corn and saute 7 minutes more.
  9. Stir in beans and cook 2 minutes.
  10. Stir in cilantro and lime juice.
  11. Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.

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