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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture. Sopaipillas and chile? YUM, say it isnt so. :) Can't wait to find out - now off to locate the mix. ***PLEASE NOTE that the Bueno sopaipilla mix and green chile sauce are not recognized on Zaar, so please be sure that is what you are using, not just any baking mix or plain green chile. It will not be the same. ;). Ingredients:
1 (10 ounce) box baking mix, bueno brand sopaipilla mix |
1 tablespoon vegetable oil |
3/4 cup warm water |
6 cups cooked pinto beans, drained |
2 (16 ounce) jars bueno green chili sauce |
2 teaspoons salt |
1 teaspoon granulated garlic |
4 cups shortening |
2 large tomatoes, diced |
1 cup monterey jack cheese, shredded |
Directions:
1. Mix sopaipilla mix, oil and water together to make a smooth dough; Let stand for 20 minutes.
2. Meanwhile, in a non-stick skillet, warm the beans and 1 1/2 cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
4. Roll out sopaipilla dough. Cut into 8 squares. Heat shortening over medium heat. Place a square of dough one at a time in hot oil.
5. Fry until golden brown on each side.
6. Split two seams of each sopaipilla with a paring knife; Stuff with bean mixture.
7. Garnish with remainder of heated green chile sauce, tomato and cheese.
8. Enjoy! ;).
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