Cheesy Zucchini and Squash Stuffed Sopes

Farm Time!

I had a wonderful weekend, starting off with my trip to Greenberg's Deli on Friday. Saturday got even better when I visited Gilcrease Orchards! 

I know most people might find it a little odd to have an orchard in the middle of the dessert, but Gilcrease Orchards has been around almost 100 years, and their still thriving!

When you visit, make sure you bring gloves...it's pick your own...closed toe shoes, a bag for your produce...and a hat! All I brought with me was closed toe shoes...don't follow my lead people...!

Gilcrease Orchards also conducts field trips and tours, so you have no excuse not to visit and bring the kiddos.

It's a great experience for adults and children alike, I had a wonderful time, playing in the dirt, picking my veggies!  

This is the beautiful harvest that I picked, zucchini, squash, and cucumbers.

 Which leads me into my next creation, Cheesy, Zucchini and Squash Stuffed Sopes. 

This is a really quick and simple recipe. Mix masa together with spices and chicken broth. I used my bread attachment on my Kitchen Aid mixer and let it do all the work.

I rolled the Sopes dough into 6 balls, covered them with saran wrap and allowed them to chill slightly. I then formed them into little masa boats, using my hands.

Next, we're going to bake them for about 7 minutes, just to help set them up. Allow them to cool slightly after baking.

Now, fry them in hot cooking oil. Yes...fry them, if you dare...or you could just bake them for about 25 minutes if you don't want to fry them up!

Look how beautiful they turned out. Now, let them cool while we prepare the stuffing.

Add the chopped vegetables to some olive oil, cook for about 10 minutes. 

Add the chopped Hatch chilies and mix well.

Fold in half the cheese. 

Fill the Sopes with the veggie/cheese mixture. Sprinkle more cheese on top and broil for about 4-5 minutes are until the cheese melts. 

Top with sour cream and green onions and enjoy!

Cheesy Zucchini and Squash Stuffed Sopes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

2 cups masa
1 1/4-2 1/2 cups chicken broth, more or less depending on package directions
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon creole seasoning
cooking oil
 
For the Stuffing:

2 cups diced squash
2 cups diced zucchini
4 ounces hatch chilies, diced
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon creole seasoning
1/2 teaspoon chili powder
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
extra virgin olive oil
sour cream
green onions

Directions:

Prepare the Sopes dough by mixing everything together in a bowl or mixer and knead until smooth.

Depending on what Masa you use, less or more chicken broth may be required.  Form into 6 balls, cover with plastic wrap and chill while you prepare the filling.

To prepare filling add about 2 tablespoons of olive oil to skillet over medium heat, add onion, squash, diced chilies, and zucchini, saute for about 5 minutes.

Add seasoning and cook about 5 minutes more. Add garlic and cook 1 minute more.  Add 1/2 cup of cheddar cheese and jack cheese to cooked vegetables and mix well.

Remove vegetables from stove and allow to cool slightly.

Preheat oven to 375 degrees.

Remove Sopes dough from refrigerator and form into little boats. Bake Sopes on a cookie sheet for 7 minutes, remove from oven and allow to cool slightly.

Preheat oven to broil.

Add about 2 cups of cooking oil to a pan and heat to 350 degrees. Fry Sopes for about 4-5 minutes are until golden brown, drain on paper napkins and set aside.

Fill Sopes with vegetable/cheese mixture. Top with more cheese. Broil Sopes for about 5 minutes are until cheese melts.

Top with sour cream and green onions. Serve immediately.