Sopes with poblano chiles cottage cheese and herbs

The Mexican cheese similar to ricotta cheese and is often flavored for use in various dishes in the state of Morelos, Mexico.

Ingredients

• 1 pack of 15 oz. V & V SUPREMO ® CURD
• 2 poblano chiles, roasted, peeled, seeded and diced
• 3 large garlic cloves, unpeeled
• ¼ bunch of cilantro, chopped
• 2 tablespoons chopped epazote (optional)
• 1 teaspoon chopped fresh thyme
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 serving of "Pico de Gallo"
• 1 packet soups V & V SUPREMO ®
• Corn oil to fry the sopes

Preparation

1. In a saucepan place the unpeeled garlic and cook over a medium heat, turning until skins turn black and the garlic is soft. When cool peel and chop garlic.

2. In a bowl put the V & V SUPREMO ® CURD, chiles, garlic, chopped herbs, salt, pepper and toss well.

3. Cold soups V & V SUPREMO ® according to package directions. Fill each sope with the ricotta mixture and bring them over pico de gallo.

suggestions:  Use canned chilies, minced jalapeno chile or a so avoid the process of the chiles.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Dairy