From Chelsie Kenyon,
Your Guide to Mexican Food.
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These are recipes for topping sopes. The recipe for the dough to make the sopes is here

Fresh Berries and Cream

• 2 cups hulled and sliced strawberries
• 1 cup raspberries or blackberries
• 1 cup blueberries
• 1/4 cup water
• 1/2 cup sugar
• 3/4 cup crema
• Mint for garnish

Cook berries over low heat with water and sugar until warmed and softened. Fold in the crema to make a white swirl through the berries. Top your sweet sopes with the berry mixture and garnish each one with a sprig of mint

Peach

• 3 cups fresh sliced peaches, peeled and coarsely chopped
• 1/2 cup piloncillo (or brown sugar)
• 1 cinnamon stick
• 1/4 cup white sugar

In a large pot, simmer peaches, sugar, piloncillo and cinnamons tick until peaches are softened. Top the sopes with the warm peach mixture.

Corn and Green Chiles

• 2 cups corn kernels
• 1 cup shredded queso blanco
• 1/2 cup roasted, skinned, seeded green chiles finely chopped
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg white

Mix corn, green chiles, cheese, sugar, egg white and salt. Top each sope with the corn mixture and broil until cheese is melted.

Quick Toppings-

• Butter and Red Pepper or Jalapeno jelly
• Cream cheese and Jam
• Melted mozzarella
• Cinnamon and sugar
• Honey
• Mango salsa