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.
Helpful Hints:
_ 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.
Countdown:
_ Prepare all ingredients.
_ Make sopes.
Shopping List:
To buy: 1 jar/can black bean dip, 4 6-inch corn tortillas, 1 bag washed ready-to-eat shredded lettuce, 1 small package reduced fat Monterey Jack cheese, {-pound roasted or rotisserie chicken breast and 1 small can or jar medium-heat tomato salsa.
Staples: canola oil, red onion.
