Nectarine and Poblano Sopes
A twist on traditional Mexican sopes, topped with caramelized nectarines and roasted poblano peppers.
Ingredients
- ●8 corn tortillaspreferably day-old
- ●2 poblano peppersroast at 400°F for 20-25 minutes
- ●2 nectarinescaramelize in a pan with butter and brown sugar
- ●1 tsp cinnamonoptional
- ●1 package sopes dough (homemade or store-bought)if using store-bought, thaw and let rest
- ●1/4 cup feta cheese (optional)for added flavor
- ●1/4 cup chopped cilantrofor garnish
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F. Roast poblano peppers for 20-25 minutes, or until charred.
- 2
Peel the skin off the poblano peppers and chop into small pieces.
- 3
Cook corn tortillas in a dry pan for 30-45 seconds on each side, or until slightly puffed.
- 4
Caramelize nectarines in a pan with butter and brown sugar over medium heat.
- 5
Roll out sopes dough to about 1/2 inch thickness. Cut out circles using a cookie cutter or the rim of a glass.
- 6
Place a spoonful of caramelized nectarine mixture onto the center of each tortilla.
- 7
Top with roasted poblano peppers, feta cheese (if using), and sprinkle with cinnamon and chopped cilantro.
- 8
Fold tortillas in half to enclose filling.
- 9
Serve immediately and enjoy!