Description
Easy Mexican sopes dinner using leftovers from your refrigerator.
Ingredients
Scale
Sope Ingredients:
- sopes
- Chicken, cooked and shredded
- queso fresco or Feta as substitute
- refried beans
- shredded lettuce
- slice radishes
- sour cream
- extra chiles, if desired
Salsa Verdeish:
- 2 large green wax or banana peppers (Cubanelles would also work well)
- 1 hot green pepper (I’m using a Holland/Dutch pepper )
- 1/4 of a medium onion
- 2 whole garlic cloves
- 1 medium tomato
- a handful of cilantro
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried Oregano
- 1.5 tsp. cumin seeds
Instructions
- Cut the stems off the peppers and remove the seeds off the banana peppers, leave the seeds on the hot pepper. In a pot add the peppers,onion,garlic and tomato add enough water to cover. Boil these ingredients until the peppers have become tender, about 10-15 minutes. Strain the ingredients, allow to cool. Remove the skin off the tomato.
- Place the drained ingredients in a blender, pull add the remaining spices and cilantro. Blend into a smooth sauce. Taste and adjust if necessary. Allow to cool down to room temperature or store in refrigerator until ready to use.
To assemble:
- Spread a layer of beans on top of the sope. Add some shredded chicken, lettuce, radish slices, crumbled cheese, and drizzle with salsa and sour cream. You can also add slices of jalapenos if desired.
- Prep Time: 15 mins
- Cook Time: 10 mins