Poblano Strips Sopes
Carlos Lieja
A classic Mexican antojito every foodie should try, sopes are thick tortillas with the sides pinched up that can feature a wide variety of toppings. These delicious sopes are slathered with refried beans and topped with rajas Poblanas, which is a delicious combination of Poblano chile strips, corn kernels, and cream. Garnished with panela cheese and spicy red salsa, these Poblano strips sopes will be a total hit!
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Ingredients
6
Portions
  • 3 cups Poblano chile, charred, trimmed, and seeded
  • 1 tablespoon vegetable oil
  • 1/2 onions, sliced
  • 1 tablespoon garlic, chopped
  • 1/2 cups corn kernels
  • 1 cup sour cream
  • salt and pepper
  • some vegetable oil, for frying
  • 6 sopes
  • 1 cup refried beans
  • panela cheese, cut into small-sized cubes, for garnish
  • red salsa, for serving
Preparation
25 mins
10 mins
Easy
  • On a chopping board, cut Poblano chiles into thin strips.
  • In a skillet over medium heat, heat one tablespoon of oil. Cook onion and garlic until translucent. Add Poblano chile strips and corn kernels and cook for 5 minutes. Add cream and cook for 5 more minutes. Season.
  • Fry sopes with plenty of oil over medium heat and drain on a paper towel-lined plate.
  • Place one sope on a plate. Top with refried beans and Poblano chile strips. Garnish Poblano strips sopes with panela cheese and red salsa.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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