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Appetizers

Black Bean and Chorizo Sopecitos

Black Bean and Chorizo Sopecitos recipe
photo by:kraft
Sopecitos are great to make ahead and freeze...just thaw, warm and top them with your favorite fillings!
time
prep:
40 min
total:
40 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1
lb.  prepared corn masa dough
1
cup  refried black beans, warmed
1/4
lb.   crumbled Mexican chorizo, cooked, drained
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  KRAFT Shredded Sharp Cheddar Cheese
1/4
cup  chopped fresh cilantro

Make It

HEAT nonstick griddle to medium heat. Meanwhile, shape masa into 24 balls, using 1 Tbsp. for each; flatten each slightly into disk.

ADD in batches, to griddle; cook 1-1/2 min. or until lightly browned on both sides, turning every 30 sec. Cool slightly.

USE your thumb or forefinger to make 1/4-inch border around edge of each sope. Serve topped with remaining ingredients.

Kraft Kitchens Tips

Make Ahead
Sopes can be cooked ahead of time. Cool, then place in freezer-weight resealable plastic bag or airtight container. Freeze up to 1 month. Thaw overnight in refrigerator. Reheat just before serving; top with remaining ingredients as directed.
Variation
Instead of topping with the suggested ingredients, add your own favorite toppings, such as browned ground beef, shredded cooked pork or chicken, cubed cooked potatoes, your favorite KRAFT Shredded Cheese, fresh spinach, sliced mushrooms, chopped onions and/or chopped roasted peppers.
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