There is a quote that I’ve always lived by. It’s simple but it means a lot to me: “Live Life in Color”. If you know a little bit about me, I am a truly happy person. I’m most times, 99.9% positive about things, and like to live life to the fullest. But to me, saying “live life to the fullest” can be a bit difficult to process. I rather say “live life in color” because sometimes life gets hard and we get restrained by external factors. “Living life to the fullest” can be a bit contradictory when looking at how really our every day lives roll. I may want to, but I really can’t just leave everything behind to go backpacking, right this moment. On the other hand, because I live a colorful live, I can look at myself, right this moment, and find within a rainbow of possibilities to make it
bright, happy, interesting, positive, cheery, fill the blank, colorful. It’s my attitude, what I can control, and I choose for this very moment (what ever it may be) to be colorful.
So as you may imagine, because of this motto, I’m literally attracted by colorful things. Color resembles celebration, life and happiness to me, which is why I love that Día de los Muertos is a tradition that honors in a colorful way those that have passed away. Although observed, in the Dominican Republic (where I am from), this day is not as culturally impactful as it is in Mexico. I am in awe bye the culture and traditions behind Day of the Dead in Mexico. There are so many things to learn about it that I encourage you to take some time and get familiar with this day. Read about it here: Cacique Día de los Muertos. What I like the most about it, is that it focuses on bringing loved ones together to cheerfully remember those that may no longer be with us. Music, color, stories, food and other traditions are a key part of Día de los Muertos.
This post is inspired by the upcoming Day of the Dead celebrations and I am choosing to do so by bringing you a recipe full of color. The base of the recipe is the star of the dish: Sopes filled with my Tomatillo-Chicken Cheese Dip. But I’ll let you choose the toppings and add the colors that your life desires.
It all starts with this amazing tomatillo-chicken cheese dip. Made with Cacique Mexican cheese and crema, this is truly a dip full of authentic Mexican flavors. Forget about making ole’ buffalo chicken wing dip, try this version using salsa verde to add awesome heat instead.
Here is how I put it together:
- Place the crema in a oven safe dish.
- Mixed in fresh tomatillo salsa.
- Added cooked shredded chicken.
- Topped it all with shredded Cacique Mexican Oaxaca cheese.
Stir everything well, and bake it under the broiler for around five to ten minutes until the cheese is melted and all ingredients are well combined. The result is a dip that will be come a staple in your home. This dip is perfect to fill sopes. That’s if you are able to contain yourself from eating it all as is.
As this recipe calls for fresh tomatillo salsa, you may need to know how to make it. But do not worry hungry food lovers, I got you all covered. Check out my previous post for restaurant style fresh tomatillo salsa, also known as salsa verde.
Once the tomatillo-chicken cheese dip is ready, you can start assembling your sopes and add toppings as you desire. Remember the possibilities are endless but choose to make it colorful.
- ¾ cups Cacique Mexican Crema
- 6 tablespoons tomatillo salsa
- ¾ cups cooked shredded chicken
- 1 cup shredded Cacique Oaxaca Mexican cheese
- Oil for frying
- 1 package Cacique Sopes de la Casa (10 count)
- Toppings optional, tomatoes, corn, black bean, avocado, red pickled onion, radishes, crumbled Cotija cheese
- In an oven safe container combine the Mexican cream, tomatillo salsa, shredded chicken and Oaxaca cheese.
- Place under the broiler for about 5 to 10 minutes until cheese has melted and all ingredients have combined.
- Remove dip from oven and set aside.
- While the dip is in the oven, heat oil over medium high heat, until is very hot for frying.
- Carefully heat the sopes about 2 minutes on each side. Until is crispy and golden brown.
- Place fried sopes on paper towel to drain excess oil.
- Assemble sopes by filling them with the tomatillo-chicken cheese dip and add toppings as you desire.