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Mexican requeson is similar to ricotta cheese, and is often spiced up and used for various dishes.  Here we have a light but full-flavored filling for our sopes; this preparation features the contrasting textures of smooth cheese and crunchy corn masa.



2 cups V&V SUPREMO® REQUESON 1 Pkg. V&V SUPREMO® SOPES 2 poblano chiles, roasted, peeled, seeded and diced (see “Preparing Poblano Chiles”) 3 large cloves garlic unpeeled 1/2 cup cilantro, chopped 2 Tbsp. chopped epazote (optional) 1 tsp. chopped fresh thyme ½ tsp. ground black pepper salt to taste 1 batch “Pico de Gallo” (see recipe) vegetable oil for frying


  1. Place a dry skillet or griddle over medium heat. Place unpeeled garlic and roast all sides until soft or skin has blackened. Let it cool. Peel and mince.

  2. In a bowl add requeson cheese, chiles, garlic, chopped herbs, and salt. Mix well.

  3. Cook sopes according to package instructions. Fill each sope with ricotta mixture.

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