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Mexican Sopes with Chicken


6 Sopes pre-made, room temperature
2 cups Refried beans
1 ½ cups Shredded chicken
1 cup Shredded lettuce
1 cup Mexican crema or sour cream
1 cup Queso fresco crumbled
1 cup White onion finely chopped
4-6 tbsp Vegetable oil
Salsa verde or salsa roja

  • Preheat your cast iron griddle, or comal, over medium-hight heat for about 10 minutes. Then pour 2 tablespoons of vegetable oil on the hot griddle.
  • Using a paper towel, carefully spread the oil to cover the surface of the griddle.
  • Place your sopes on the hot oil, top side up.
  • Spread ½ tablespoon of oil on the top of each sope. When you flip them over, the oil will make the surface nice and crispy. Cook for 3 minutes, or until golden brown.
  • After 3 minutes, flip over the sopes using a spatula.
  • Heat for 3 minutes, then flip them back over, top side up. Now we’re ready to add our toppings!

Add Toppings

  • Spread about a tablespoon of refried beans on each sope.
  • Next, spoon on some salsa verde. Tip: If you’re using salsa roja, or red salsa, you should add it last, after all the other toppings. But if you use salsa verde, it tastes best directly on the beans. There’s something about the flavor mixture of refried beans and salsa verde that gives this dish that little something extra.
  • Once you’ve added your salsa verde, sprinkle on some shredded chicken.
  • Add the diced onions, shredded lettuce and queso fresco.
  • Finally drizzle cream all over the top.

Make Sopes with Salsa Roja

  • If you use salsa roja instead of verde, the steps are identical. The only change is to add the salsa last, over the cream, instead of over the beans.




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