Recipe by Sandy in Oklahoma
These are soooo good. When I don't want to go to the trouble of making the sopaipillas, we have the meat filling on hamburger buns. It is so simple and very tastey. We always use aerosol cheese in a can when we have it on bun with sliced onions and dill pickle slices.
Top Review by TheBurgerDude
These were pretty good. I made them exactly as directed. I think I'd make a few changes, such as using cheese soup in place of the cream of chicken, and using diced canned jalapenos in place of the green chiles. That would kick them up a notch. I'd also like a little more "beefy" flavor in the meat, perhaps using consomme or french onion soup in place of the chicken n' rice. Still, a nice base on which to build. Thanks for the recipe!
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup water
- 1⁄4 cup evaporated milk
- 1 1⁄2 teaspoons vegetable oil
- oil, for frying
- 2 cups shredded cheddar cheese
- 1 lb ground beef
- 3⁄4 cup chopped onion
- 1 (10 1/2 ounce) can chicken and rice soup, undiluted
- 1⁄3 cup water
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1⁄2 cup chicken broth
- 1 (4 ounce) canchopped green chilies
- 1⁄2 teaspoon onion powder
Directions See How It's Made
- In a 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.
- 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.
- In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup, water, garlic powder and pepper. Simmer 10 minutes or until most of liquid is absorbed.
- In a saucepan, combine soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.
- Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.