Appetizers & Side Dishes

Mini Chicken Sopes Recipe

Prep Time: 20 Min  |  Cook Time: 30 Min  |  Servings:  |  Calories:
sopes1
Prep Time
20 Min
Cook Time
30 Min

Mini corn sopes are topped with a Sargento® Cheese and bean mixture, chicken and toppings like lettuce, onion and salsa. The perfect appetizer for your next get-together!

Ingredients
  • FOR THE CHEESY BEANS:
  • 1 Tbsp. Vegetable oil
  • 2 Tbsp. chopped Onion
  • 1 tsp. minced Garlic
  • 1 cup Refried pinto beans
  • ½ cup Sargento® Shredded 4 Cheese Mexican
  • FOR THE SOPES:
  • 12 (2-inch) yellow corn sopes
  • 1 cup vegetable oil
  • TO SERVE:
  • 1 cup cooked and shredded chicken breast
  • 1 cup shredded Iceberg lettuce
  • 1 cup Sour cream
  • ½ cup chopped Tomato
  • ¼ cup chopped Cilantro
  • ½ cup Sargento® Shredded 4 Cheese Mexican
  • 1 cup chunky Mexican style Red salsa
Directions
  1. For the cheesy beans: Heat oil in skillet over medium heat, sauté onions and garlic until translucent, add refried beans and cook for 5 minutes until slightly dry and spreadable, remove from heat.
  2. For the mini sopes: Heat the vegetable oil and deep fry until golden brown. Spread each sope with warm cheesy beans.
  3. To serve: Top each sope with chicken, lettuce, sour cream, tomato, cilantro and shredded cheese.

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