Ancho Sope

Ancho Sope


Ancho Sope

470 calories, 8 net carbs, 30 fat, 36 protein

1 ancho pepper (dehydrated) 20 g after cleaning

rotisserie chicken 80g

slice of munster cheese 30 g

shiitake mushrooms 40 g

butter 15 g

1 clove garlic

4 leaves fresh basil

olive oil 5ml

1 wipe ancho with wet towel, place in steamer to hydrate until soft, open to remove seeds and stem 2 Cook mushrooms in butter on one side of skillet 3 Warm up chicken bits in olive oil, basil, and garlic on other side of skillet, melt cheese on top 4 Once pepper is ready, build your “sope” as pictured

Note: So I got a lot of “constructive” feedback on my previous post. I hope you like this improved recipe and plating. I even added a little basil garnish for ya!

Published at Thu, 24 Mar 2022 01:57:11 +0000


We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.

Sale up to

20% extra

New Arrival

Product added!
The product is already in the wishlist!
Removed from Wishlist

Shopping cart