Sopes

Source: Nestle® Very Best Meals

These sopes, or cornmeal cakes, make wonderful appetizers for a fun fiesta. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans to hold on tomatoes and olives.

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Serves: 16 appetizers
Prep Time: 20 minutes
Cook Time: e minutes

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1 cup ALBERS® Yellow or White Corn Meal
1 cup masa harina flour, (Mexican corn masa mix)
1/4 cup vegetable shortening or lard
1 cup warm water
1 can ORTEGA® Diced Green Chiles, (4 oz.)
1 tablespoon Vegetable Oil, divided
1 can ORTEGA® Refried Beans with Jalapenos, (16 oz.) warmed
1 cup Cheddar,Monterey Jack,American Cheese or Blue Cheese, (4 oz.)
1 ORTEGA® Diced Green Chiles

PLACE corn meal and flour in large bowl; cut in vegetable shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on waxed paper.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, salsa, dollop of sour cream and jalapeno .

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