 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! Lara Pennell Irving, Texas Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 cup water |
1/4 cup evaporated milk |
1-1/2 teaspoons canola oil |
additional oil for frying |
filling: |
1 pound ground beef |
3/4 cup chopped onion |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
sauce: |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup chicken broth |
1 can (4 ounces) chopped green chilies |
1/2 teaspoon onion powder |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
3. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.
4. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.
|
|