Sopes are very traditional in Mexican cuisine. Dare to give them a twist and prepare these creamy poblano pepper sopes, with diced panela cheese and red sauce. They will be a sensation in your home if you pair them with a chilled Del Valle Frut of your favorite flavor.
On a cutting board, cut the poblano peppers into thin strips.
In a skillet over medium heat, heat one tablespoon of oil. Cook the onion and garlic until transparent, add the strips and corn, and cook for 5 minutes. Incorporate the cream and cook for 5 more minutes, seasoning to taste.
Fry the sopes in enough oil over medium heat and drain on paper towels.
On a plate, place the sope, add the beans, the strips, and garnish with panela cheese and serve with red sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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