Sopecitos are great to make ahead and freeze...just thaw, warm and top them with your favorite fillings!
What You Need
Original recipe yields 24 servings
1 lb. prepared corn masa dough
1 cup refried black beans, warmed
1/4 lb. crumbled Mexican chorizo, cooked, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup chopped fresh cilantro
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Let's Make It
Heat nonstick griddle to medium heat. Meanwhile, shape masa into 24 balls, using 1 Tbsp. for each; flatten each slightly into disk.
Add in batches, to griddle; cook 1-1/2 min. or until lightly browned on both sides, turning every 30 sec. Cool slightly.
Use your thumb or forefinger to make 1/4-inch border around edge of each sope. Serve topped with remaining ingredients.
Sopes can be cooked ahead of time. Cool, then place in freezer-weight resealable plastic bag or airtight container. Freeze up to 1 month. Thaw overnight in refrigerator. Reheat just before serving; top with remaining ingredients as directed.
Instead of topping with the suggested ingredients, add your own favorite toppings, such as browned ground beef, shredded cooked pork or chicken, cubed cooked potatoes, your favorite KRAFT Shredded Cheese, fresh spinach, sliced mushrooms, chopped onions and/or chopped roasted peppers.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.