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Sopes From Ortega recipe

These mini-sopes make terrific party food.

Recipe: Sopes From Ortega

1 cup ALBERS Yellow Corn Meal
1 cup masa harina flour, (Mexican corn masa mix)
1/4 cup warm water
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 tablespoon vegetable oil – divided use
1 (16-ounce) can ORTEGA® Refried Beans, warmed
1 cup shredded cheddar, Monterey Jack or crumbled cotija cheese
ORTEGA Salsa – Homestyle Recipe, (optional)
ORTEGA Pickled Jalapeños Sliced, (optional)
Sour cream, (optional)

  • Place corn meal and flour in a large bowl;cut in shortening with pastry blender or two knives until mixtureresembles coarse crumbs. Gradually add water, kneading untilsmooth. Add chiles; mix well. Form dough into 16 small balls.Pat each ball into a 3-inch patty; place on waxed paper.
  • Heat 1 teaspoon oil in a large skilletover medium-high heat for 1 to 2 minutes. Cook patties for 3minutes on each side or until golden brown, adding additionaloil as needed to prevent sticking.
  • Top with beans, cheese, salsa, jalapeñoslices and sour cream.

    Makes 16.

    Recipe is the property of Nestl ®&, usedwith permission.

    How to make Sopes with refried beans, salsa & cheese

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