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Chicken & Chorizo Sopes

Bring this crowd-pleasing Chicken & Chorizo Sopes appetizer recipe to your next potluck and be the star of the night. Guests won’t be able to get enough of these tasty meat and veggie-filled snacks.

  • 2 cups masa harina
  • 1 1/3 cups warm water
  • 1 Knorr® Cilantro MiniCube(s), crumbled
  • 1 box (10 oz.) frozen whole kernel corn, thawed and drained
  • 2 Tbsp. olive oil
  • 1 zucchini, chopped
  • 4 ounces chorizo sausage, finely chopped
  • 8 ounces shredded cooked chicken (about 2 cups)
  • 1 jar (1 lb. 8 oz.) pasta sauce
  • 2 Tbsp. chopped fresh cilantro
  • 4 ounces crumbled queso fresco



Amount per serving

Calories from Fat70
Total Fat12%
Saturated Fat13%
Trans Fat0g
Total Carbs6%
Dietary Fiber8%
Vitamin C15%
Vitamin A2%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Combine masa harina, water and Knorr® Cilantro MiniCube; set aside.
  • 2 In 12-inch nonstick skillet, cook corn until golden brown, about 8 minutes; remove corn and set aside.
  • 3 In same skillet, heat olive oil and cook zucchini until tender, about 4 minutes. Stir in chorizo and cook until browned. Stir in corn and chicken; cook 2 minutes. Stir in sauce and bring to a boil. Reduce heat and simmer 5 minutes or until sauce thickens. Stir in cilantro; keep warm.
  • 4 Roll masa mixture into 16 balls, then cover with plastic wrap.
  • 5 Shape balls into 3-1/2-inch discs, a few at a time. In another skillet, heat a small amount of oil, if desired, and cook discs over medium heat 1 minute on each side. Remove from skillet; cool slightly. With fingers, pinch up edge of sope to make rim. Return to skillet and cook 2 minutes or until dough is firm and cooked through; keep warm. Repeat with remaining dough.
  • 6 To serve, top sopes with Sauce mixture, then top with queso fresco. Garnish, if desired, with additional cilantro.

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