Mexican Sopes, Layered Open Tortilla Sandwiches. Linda Gassenheimer/TNS
On a trip to Mexico City, I tasted these melt-in-your-mouth sopes. They’re little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese. It’s a perfect dish for Cinco de Mayo. The holiday on May 5 celebrates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862. It’s a great dish to serve anytime you’d like a Mexican dish.
Although sopes are usually served as appetizers, I’ve adapted this recipe to make a simple, tasty dinner.
— Any type of salsa can be used. Choose the heat of the salsa according to your preference.
— If all 4 tortillas don’t fit into your skillet, cook them in batches or use two skillets.
— Any type of hard cheese such as cheddar can be used.
— Black bean dip or pate can be found in most markets. Canned reduced-fat refried beans can be used instead.
— Prepare all ingredients.
— Make sopes.
MEXICAN SOPES (LAYERED OPEN TORTILLA SANDWICHES)
Recipe by Linda Gassenheimer
3/4-pound roasted or rotisserie chicken breast, skin and bones removed
2 teaspoons canola oil
1/2 cup diced red onion
4 6-inch corn tortillas
1/2 cup canned or jarred black bean dip
1 cup washed, ready-to-eat, shredded lettuce
1/4 cup shredded, reduced-fat Monterey jack cheese
1 cup canned or jarred medium-heat tomato salsa
Cut chicken into slices and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add the diced onions and saute until they start to shrivel, about 2 minutes. Remove to a bowl and set aside.
Reduce heat to medium and add the tortillas. Warm for half a minute. Turn them over and spread with the black bean mixture. Sprinkle each one with the sautéed onion, a layer of lettuce, a layer of cheese and a layer of chicken. Remove to dinner plates. Spoon salsa on top or serve on the side.
Yield 2 servings.
Per serving: 547 calories (22 percent from fat), 13.4 g fat (3.2 g saturated, 5.1 g monounsaturated), 135 mg cholesterol, 51.4 g protein, 52.3 g carbohydrates, 9.8 g fiber, 1,004 mg sodium.
Tribune News Service
Mexican engineer Asuncion Diaz explains his fight to save the original poblano chile, one of the most important ingredients in Mexican cuisine, from climate change and other threats.
Goalkeeper Guillermo Ochoa saved a sudden death penalty as Mexico edged Costa Rica 5-4 on penalties to reach the CONCACAF Gold Cup semi-finals in Houston, Texas on Saturday.
“30-Minute Vegan Dinners” is the first cookbook from Los Angeles recipe developer and food blogger Megan Sadd, known for her plant-based food blog, Carrots & Flowers, and a Facebook video channel.
With a view to promoting employee engagement, the seventh Oman Insurance Corporate Challenge powered by Rush-A-Way and LivFit brought 50 Dubai companies together.
While it's often tempting to share beauty tools and products with a loved one, experts say you might be putting your health at risk as a result.
The South American country’s grape capital is filled with organic vineyards and outdoor adventure expeditions.