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    You are in: Home / Mexican / Oven Baked Sopes W/ Zucchini-Corn Filling Recipe
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    Oven Baked Sopes W/ Zucchini-Corn Filling

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    • on April 13, 2011

      The sopes are great. I am not doing stars because I only made that part, without the filling. I actually made this with an Italian-type sausage/greens thing to go on top (which usually gets made with polenta). I think I will add a tiny bit more salt next time, but we really really liked them and they were very easy to make. Mine took a bit longer than the listed time to crisp up in the oven, and at the end I turned on the broiler to brown the edges a bit. I added cheese (shredded parm in my case) before the topping rather than during baking. It is especially nice that they are baked because that is just so much easier to manage and time than when you have to fry/cook things in batches and keep warm. One day I may try with this filling, but I think next time I will add a bit of spice to the mix (cumin and garlic) and just top with cheddar.

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    Nutritional Facts for Oven Baked Sopes W/ Zucchini-Corn Filling

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 356.8
     
    Calories from Fat 154
    43%
    Total Fat 17.1 g
    26%
    Saturated Fat 4.5 g
    22%
    Cholesterol 35.8 mg
    11%
    Sodium 451.1 mg
    18%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 4.8 g
    19%
    Sugars 1.7 g
    7%
    Protein 10.6 g
    21%
    Detailed Nutrition Values About Nutrition Info
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