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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 ALBERS 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 ORTEGA® Diced Green Chiles
1 tablespoon vegetable oil, divided use
1 (16-ounce) can ORTEGA® Refried Beans, warmed
1 cup shredded cheddar, Monterey Jack OR crumbled cotija cheese
ORTEGA Salsa - Homestyle Recipe, (optional)
ORTEGA Pickled Jalapeños Sliced, (optional)
Sour cream, (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.

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