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Recipe

Main Dish






Toasted corn sopes with nopales salsa

Eggs Benedict, you've met your south-of-the-border match!

Executive Chef Ed Glebus
San Diego State University


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Ingredients

Nopales salsa
1 (12-oz.) can nopales (cactus), drained
and rinsed
1/2 red onion, finely diced
2 tsp. seeded and diced jalapeño
1 bunch cilantro, chopped
Zest and juice of 3 limes
4 tbsp. extra virgin olive oil
3 tbsp. red wine vinegar

Sopes
3 Hass avocados
1 (12-count) pack premade corn sopes
2 (15-oz.) cans black beans, drained
and rinsed
1 cup canola oil
1/2 lb. cotija cheese, crumbled (use half for frying eggs and half for garnish)
12 eggs
12 pieces thick-cut bacon, fried crisp
Cilantro sprigs, for garnish

Instructions

For salsa: Combine all ingredients in a bowl. Let marinate for 30 minutes.

For sopes: Cut avocados in half, remove pit and grill flesh-side down on a hot grill. Set aside, keeping warm. Place sopes on a baking sheet and top with equal amounts of black beans. Toast in a 350-degree oven for 4 minutes or until warm and crisp.

Place a nonstick pan over medium-high heat and add 1 tbsp. canola oil. Sprinkle cheese in pan, then crack egg on cheese to fry. Cook over easy. Repeat process with remaining oil, cheese and eggs. Remove sopes from oven and top with crispy bacon, fried egg, 1/4 avocado and salsa. Garnish with cilantro sprigs and more cotija cheese.

Serves 12



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