Pile on the flavor with this quick ’n easy breakfast sopes recipe! Savor layer upon layer of creamy HERDEZ™ Traditional Instant Refried Beans, freshly scrambled eggs, savory chorizo, crumbled Cotija cheese and tangy HERDEZ® Guacamole Salsa, all loaded onto a crispy, crunchy homemade sope shell.
Recipe courtesy of: Ericka Sanchez @nibbles&feasts

Ingredients:
-
2
cups
vegetable oil
-
4
sope
shells
-
2
ounces
chorizo, or soy chorizo, cut into thin strips
-
4
large
eggs, beaten
-
1/4
cup
Roma tomatoes, chopped
-
2
tablespoons
white onion, chopped
-
1
tablespoon
fresh cilantro leaves, finely chopped
- 1 5.4 ounce
- 1/2 cup
-
1/4
cup
queso cotija, crumbled
-
1
serrano chile, sliced for garnish (optional)
Serves 4
Directions:
-
In large saucepan, heat approximately 2 cups oil to 400°F.
-
Add sope shells and fry until crispy and golden, about 30 seconds on each side. Set aside and place on paper-towel-lined plate to absorb excess oil.
-
Heat medium skillet over low-medium heat (heat 2 teaspoons oil if using soy chorizo). Add chorizo and stir, breaking up with large spoon, 4 minutes or until completely cooked. Set aside and place on paper-towel-lined plate to absorb excess oil.
-
Heat 1 teaspoon oil in small non-stick frying pan over low medium heat. Pour in beaten eggs and slowly stir 3 to 4 times. Stir until eggs are set. Remove from heat, cover to keep warm and set aside.
-
Combine tomato, onion and cilantro in small bowl.
-
Prepare HERDEZ™ Traditional Instant Refried Beans according to package instructions.
-
Spread beans on each fried sope shell. Top with scrambled eggs, chorizo, pico de gallo and HERDEZ® Guacamole Salsa.
-
Sprinkle with queso cotija and serrano slices (optional).