These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They're so easy to make fresh, it's hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket.
Sopes (SOH-pez), also known as Picaditas (pee-kah-DEE-tahs) or Pellizcadas (peh-yee-SCA-dahs) are by far the least known and most popular among the people I've served them to. It's hard to compare them to anything your average American has ever eaten. They're like an overweight corn tortilla had a baby with a Taco Bell chalupa-tostada mutt and then you covered it in red or green salsa, queso fresco and crema Mexicana. What else can I say? They're awesome. You should make them, and eat them. En masse.
Buffalo needs are a thing and I have them. This recipe does it for me without busting my caloric budget.
Served as an appetizer or main dish these crispy chicken flautas, with their incredible texture and limitless customization possibilities, are sure to please your crowd.