Mexican Sopes with creamy zucchini filling easy recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more fiber, while cornmeal is often less expensive

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash has a similar texture, while cabbage is often more affordable

Combine masa harina, water, and salt in a bowl until a dough forms.

Divide the dough into small balls and flatten them into discs.

Heat oil in a skillet over medium heat until shimmering.

Fry the discs until golden brown on both sides, about 2-3 minutes per side.

Remove the sopes from the skillet and drain on paper towels.

In the same skillet, add diced onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add diced zucchini and cook until tender, about 5 minutes.

Stir in cream and cheese, mixing until melted and creamy.

Season with chili powder, black pepper, and lime juice to taste.

Spoon the creamy zucchini filling onto each sope.

Garnish with chopped cilantro, diced avocado, and tomato before serving.

Cooking Techniques

Spice Level:

Allergens