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stuffed sopapillas

(1 rating)
Recipe by
Sharee Robbins
Sharon Springs, KS

This is a popular main dish in a local restaurant. I have changed it up a little to make it a bit healthier. (Took away the frying).

(1 rating)
prep time 15 Min
cook time 25 Min

Ingredients For stuffed sopapillas

  • 3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 4-6 Tbsp
  • 1 1/4 c
    warm milk
  • olive oil, extra virgin

How To Make stuffed sopapillas

  • 1
    In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
  • 2
    Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
  • 3
    Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
  • 4
    Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
  • 5
    Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
  • 6
    Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
  • 7
    Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
  • 8
    Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.

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