Toasted corn sopes with nopales salsa
Eggs Benedict, you've met your south-of-the-border match!
Executive Chef Ed GlebusSan Diego State University
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1 (12-oz.) can nopales (cactus), drained
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
3 Hass avocados
1 (12-count) pack premade corn sopes
2 (15-oz.) cans black beans, drained
1 cup canola oil
1/2 lb. cotija cheese, crumbled (use half for frying eggs and half for garnish)
12 pieces thick-cut bacon, fried crisp
Cilantro sprigs, for garnish
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.