Breakfast Sopes

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

  package HERDEZ™ Traditional Instant Refried Beans

• 1/2 cup

  HERDEZ® Guacamole Salsa 

• 1/4 cup

  queso cotija, crumbled

• 1

  serrano chile, sliced for garnish (optional)

Print Recipe

Serves 4

 

Directions:

1. In large saucepan, heat approximately 2 cups oil to 400°F.  

2. 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.

3. 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.

4. 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.

5. Combine tomato, onion and cilantro in small bowl.

6. Prepare HERDEZ™ Traditional Instant Refried Beans according to package instructions.  

7. Spread beans on each fried sope shell.  Top with scrambled eggs, chorizo, pico de gallo and HERDEZ® Guacamole Salsa.

8. Sprinkle with queso cotija and serrano slices (optional).