Have you ever eaten Sopes? Sopes are a cousin to tortillas, but can be more versatile for fillings that have more liquid. They are thicker than tortillas and have sides so they can hold fillings. They don’t encase the fillings like a burrito or pupusas. Usually you cook sopes by frying them on both sides in oil. I didn’t want to make a mess and had really liked the way Carol Kicinski’s Sopes looked in her Simply Gluten Free blog post on Oven Baked Sopes. So I used the basic recipe I use for tortillas, pupusas and sopes but put them into a muffin pan to bake.
These were a big hit! So much so that we’re still coming up with things to fill the leftover sopes. Also the nutritional yeast gives it a nice cheesy taste but with no dairy. Love it!
Nutritional Yeast mixed with Masa
Cheesy Sopes Ingredients:
3 cups Masa
2 1/4 cups water
1 tsp salt
1/2 cup nutritional yeast
Directions:
Mix the masa, salt, nutritional yeast, and water. You want a consistency that stays together but is not wet. Make these into balls and place one in each cup of the greased muffin pan. I have this fun little tool that I use to press a depression in the center of each ball. I found that if I kept this wet it made the work easier. Bake in oven for 12-15 minutes. After 10 minutes brush with oil and sprinkle with salt.
Chicken filling ingredients:
1-2 chicken breasts
8 oz cremini mushrooms sliced
1 large onion sliced
2 small or 1 large zucchini diced
Shallot Pepper
Virgin Coconut Oil
1-2 cups chicken stock
arrowroot slurry
Direction:
Saute the onions until brown, add in the zucchini. Next add in the mushrooms. Now I used cooked chicken breasts but you can also use raw and cook it up in the pan. Sprinkle in the Shallot Pepper once these are all cooked. Add the stock and bring to a boil. Once boils add in the arrowroot slurry. Take off the heat and stir constantly. The sauce will thicken fast. Make sure you bring in all of the stock around the pan and other ingredients so it is combined. You want a nice gravy or sauce.
To serve I put two of the sopes on the plate and spooned in the chicken mixture with some spilling over the sides.
You can also check out What Can I Eat That’s Gluten Free on The Gluten Free Homemaker.
That's a great way to save a mess! I have been wanting to do pot pies at some point, this might just do the trick! 🙂
Jessie- I’m not a baker and don’t work with a lot of the gluten free flours to make a dough. This was quick and easy. The two things I love. Oh, and it tasted great. I’ll make some plain sopes too so I can fill them up with lots of creations. The kids can fill them up on their own too!
That’s a great way to save a mess! I have been wanting to do pot pies at some point, this might just do the trick! 🙂
Jessie- I'm not a baker and don't work with a lot of the gluten free flours to make a dough. This was quick and easy. The two things I love. Oh, and it tasted great. I'll make some plain sopes too so I can fill them up with lots of creations. The kids can fill them up on their own too!
Another dish I CAN eat from you. Just wanted to share the love. You use this shallot pepper a lot. What is it exactly? Flavor profile? Wonder where I can find it…
Rachel- So glad these dishes work for you. I do love the Shallot Pepper. Just for you I posted on Penzeys Spices today so you can grab some for yourself. It's great to have pre-made spice combos on hand. Let me know if you try it.
Another dish I CAN eat from you. Just wanted to share the love. You use this shallot pepper a lot. What is it exactly? Flavor profile? Wonder where I can find it…
Rachel- So glad these dishes work for you. I do love the Shallot Pepper. Just for you I posted on Penzeys Spices today so you can grab some for yourself. It’s great to have pre-made spice combos on hand. Let me know if you try it.
I have never heard of sopes. This looks very interesting and good. Thanks!
Linda- I'm looking for as many ways to use my masa as possible. I love the taste, it's very inexpensive and it's fast. I still have a long list to work through so grab your bag now.
I have never heard of sopes. This looks very interesting and good. Thanks!
Linda- I’m looking for as many ways to use my masa as possible. I love the taste, it’s very inexpensive and it’s fast. I still have a long list to work through so grab your bag now.
Oh my goodness, that sounds and looks divine! And it's dairy free, perfect!
Cheryl- Thank you! Most of my dishes are made from either a craving, a need, exhaustion or just what’s on hand. This was what was on hand and exhaustion. I’m also started to learn to use the nutritional yeast more. It really has a cheesy taste. Of course it’s been a long time since I’ve had cheese but we all love it around here. Do you cook with it?
Oh my goodness, that sounds and looks divine! And it’s dairy free, perfect!
Cheryl- Thank you! Most of my dishes are made from either a craving, a need, exhaustion or just what's on hand. This was what was on hand and exhaustion. I'm also started to learn to use the nutritional yeast more. It really has a cheesy taste. Of course it's been a long time since I've had cheese but we all love it around here. Do you cook with it?
These look so good – the mix of ingredients blends so well. We love cremini mushrooms…I put them in everything. We ate them tonight – oven roasted. I always learn something from your posts. Thanks for all the effort you put into something new and tasty.
Amy- Thank you so much for those kind words. You made my day. I do love to cook as much as I love to eat. Thank you for checking out the blog and taking the time to comment.
These look so good – the mix of ingredients blends so well. We love cremini mushrooms…I put them in everything. We ate them tonight – oven roasted. I always learn something from your posts. Thanks for all the effort you put into something new and tasty.
Amy- Thank you so much for those kind words. You made my day. I do love to cook as much as I love to eat. Thank you for checking out the blog and taking the time to comment.
Great idea. I'm always up for trying another Mexican inspired dish.
Great idea. I’m always up for trying another Mexican inspired dish.
This sounds wonderful! Can`t wait to try it, I am addicted to the taste of masa, ie,tamales. I rather to eat the masa bit than the fillings, lol ! Even sauteeing hominy after pureeing into a paste- I crave it 24/7.
Never used the yeast, but intrigued it tastes like cheese, so will be doing so.
Great blog! Look forward to more….
Karen- I'm with you girlfriend. I could eat it every day. My next adventure will be arepas. I think nutritional yeast is a tricky thing to use when you're expecting cheese. Work your way into it.
This sounds wonderful! Can`t wait to try it, I am addicted to the taste of masa, ie,tamales. I rather to eat the masa bit than the fillings, lol ! Even sauteeing hominy after pureeing into a paste- I crave it 24/7.
Never used the yeast, but intrigued it tastes like cheese, so will be doing so.
Great blog! Look forward to more….
Karen- I’m with you girlfriend. I could eat it every day. My next adventure will be arepas. I think nutritional yeast is a tricky thing to use when you’re expecting cheese. Work your way into it.
Does the nutritional yeast retain its nutritive properties over time? I have some that is kind of old. It's been kept in the fridge tho'. This sounds like something my celiac kid might actually eat!
Jennifer- Great question and I have no idea. I'll have to do some research on this.
Does the nutritional yeast retain its nutritive properties over time? I have some that is kind of old. It’s been kept in the fridge tho’. This sounds like something my celiac kid might actually eat!
Jennifer- Great question and I have no idea. I’ll have to do some research on this.