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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.

Sopes

1 cup yellow corn meal
1 cup masa harina flour (Mexican corn masa mix)
1/4 cup vegetable shortening or lard
1 cup warm water
1 (4-ounce) can diced green chiles
1 tablespoon vegetable oil - divided use
1 (16-ounce) can refried beans, warmed
1 cup shredded shredded cheddar, Monterey Jack or crumbled cotija cheese
Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or chopped green onions, (optional)

1. 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.
2. 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.
3. Top with beans, cheese, salsa, jalapeño slices and sour cream.

Makes 16 appetizers.

Estimated Times:
Preparation Time: 20 mins
Cooking Time: 20 mins

Nutritional Information Per Serving (1/16 of recipe): Calories: 150 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 180 mg Carbohydrates: 19 g Dietary Fiber: 2 g Sugars: 1 g Protein: 4 g

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.

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