Latin
Mini Chicken Sopes
Prep Time: 20 Min | Cook Time: 30 Min | Servings: | Calories:
Prep Time
20 Min
Cook Time
30 Min
<p>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!</p>
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
- 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.
- For the mini sopes: Heat the vegetable oil and deep fry until golden brown. Spread each sope with warm cheesy beans.
- To serve: Top each sope with chicken, lettuce, sour cream, tomato, cilantro and shredded cheese.
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