Chicken-Chorizo Stuffed Sopaipillas

"From the Crisco website. This meal takes a little extra time because you have to make the sopaipillas, but it's inexpensive and has nice Southwest flavor."
 
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Ready In:
1hr 15mins
Ingredients:
20
Serves:
4

ingredients

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directions

  • COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
  • DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
  • HEAT 1/4 cup oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
  • COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
  • BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
  • ADD boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
  • CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.

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Reviews

  1. this sounds great but the directions arent to clear
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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