Serves: 16
Total Calories: 39

Masa Shells for Sopes
2 boneless skinless chicken breast halves
oil for frying
1/2 medium white onion, finely chopped
2 cooked boiling potatoes (4-ounce each), peeled and finely diced
1/2 teaspoon salt
1/2 cup green salsa, purchased or homemade
1/2 cup crumbled cotija or mild feta cheese
6 small radishes, thinly sliced

1. Prepare the masa shells. Then, cover and set aside. Cook the chicken breasts over medium heat in 1 cup of salted water until no longer pink in the center, about 8 minutes. Remove the pan from the heat and cool the chicken in the liquid about 10 minutes. When cool, shred the meat and reserve in a bowl.

2. In a medium nonstick skillet, heat about 1 tablespoon of oil and cook the onion, stirring, until translucent, about 3 minutes. Add the diced potatoes and salt. Cook, stirring, until the potatoes start to brown, about 5 minutes. Transfer to the bowl with the chicken. Stir in the salsa. Set aside.

3. Wipe out the skillet with paper towels. Add fresh oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers. Fry the reserved masa shells, 3 to 4 at a time, turning once until golden on both sides, about 2 minutes on each side. Drain on paper towels. Put a portion of the chicken mixture on each sope. Sprinkle each with cheese and garnish with thinly sliced radish rounds. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 39
Calories from Fat: 13

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