Ingredients:
1 pound boneless, skinless chicken breast meat
1 tablespoon vegetable oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 large clove garlic, finely chopped
1 large tomato, chopped
1 jalapeño, seeded and chopped
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
2 cups corn tortilla mix
1 1/3 cups hot water
Vegetable oil for deep frying
1 can (16 ounces) refried beans, warmed
1/2 head iceberg lettuce, finely shredded
1 cup (4 ounces) grated queso fresco
Salsa (optional)
Directions:
PLACE chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.
HEAT 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalapeño and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.
PLACE tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.
HEAT large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.
HEAT oil for deep frying to 365° F. Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
60 minutes
Cooling Time: 0 minutes
Servings: 16
In this recipe:
