Combine masa harina, water and Knorr® Cilantro MiniCube; set aside.
In 12-inch nonstick skillet, cook corn until golden brown, about 8 minutes; remove corn and set aside.
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.
Roll masa mixture into 16 balls, then cover with plastic wrap.
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.
To serve, top sopes with Sauce mixture, then top with queso fresco. Garnish, if desired, with additional cilantro.
TIP: Filling can be used as a pizza topping OR in burritos OR served with tortilla scoops.
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