Oven Baked Sopes W/ Zucchini-Corn Filling

  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.
  4. stir in 2 1/2 cups hot water until mixture forms soft dough.
  5. Let stand 5 minutes.
  6. Stir egg, then oil into dough.
  7. 3.
  8. Roll 1/4 cup dough into ball.
  9. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges.
  10. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers.
  11. repeat with remaining dough.
  12. 4.
  13. Bake 10 minutes or until sopes begin to look dry.
  14. Sprinkle each indentation with 2 tsp grated monterey Jack cheese.
  15. return to oven and bake 5 minutes more, or until cheese has melted.
  16. Top with Zucchini-corn filling or Pico de Gallo.
  17. Zucchini-corn Filling.
  18. Heat oil in skillet over medium-high heat.
  19. Add onion and garlic and saute 7 minutes.
  20. Add zucchini and corn and saute 7 minutes more.
  21. Stir in beans and cook 2 minutes.
  22. Stir in cilantro and lime juice.
  23. Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.

masa harina, parmesan cheese, baking powder, salt, egg, vegetable oil, grated monterey, vegetable oil, onion, garlic, zucchini, corn kernel, black beans, cilantro, lime juice, chili powder, queso fresco

Taken from www.food.com/recipe/oven-baked-sopes-w-zucchini-corn-filling-378766 (may not work)

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