Recipe by Mommy Diva
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. Another lovely recipe I am dying to try from Bueno's website. Sopaipillas and chile? YUM, say it isnt so! Makes eight 12oz servings according to their website listing. :) 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. ;)
Top Review by SharonChen
I didn't find the green chili sauce called in this recipe, so I used green chili enchilada sauce instead. For the bean mixture, I added a few drops of chili habanero sauce for an extra kick. Did everything else according to the recipe. It was very good.
- 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) jarsbueno green chili sauce
- 2 teaspoons salt
- 1 teaspoon granulated garlic
- 4 cups shortening
- 2 large tomatoes, diced
- 1 cup monterey jack cheese, shredded
Directions See How It's Made
- Mix sopaipilla mix, oil and water together to make a smooth dough; Let stand for 20 minutes.
- Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
- Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
- 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.
- Fry until golden brown on each side.
- Split two seams of each sopaipilla with a paring knife; Stuff with bean mixture.
- Garnish with remainder of heated green chile sauce, tomato and cheese.
- Enjoy! ;).