Southwestern Recipes

Stuffed Sopaipillas

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  • 2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • Enough water to make medium dough
  • 1 1/2 tablespoons shortening
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar


  • 1 to 2 pounds ground beef or ground turkey
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  • 2 cans cream of chicken soup
  • 2 (4 ounce) cans diced green chiles
  • 1/2 to 1 cup pickled jalapeño juice

Topping suggestion #1

  • Mozzarella cheese
  • Lettuce, shredded
  • Tomatoes, diced
  • Avocados, peeled and cubed, or guacamole
  • Sour cream
  • Pickled jalapeños, sliced (optional)

Topping suggestion #2

  • Homemade chili



  1. Sift all dry ingredients together. Cut in the shortening. Add water and make into dough. Let rest for 15 minutes. Eggs may be omitted if you desire.
  2. Roll out dough about 1/8 inch to 1/4 inch thick. Cut into 3 inch rectangular shapes.
  3. Fry in grease at 375 degrees F until golden brown; then turn them over. They puff up quite a bit.


  1. Combine all ingredients in a skillet, and fry until meat is brown. Drain, and set aside.


  1. Combine soup and chiles in a saucepan. Bring to a low boil. Add enough jalapeño juice to make mixture thinner but not watery. It should be a little thicker than cream. Allow to simmer for 5 to 10 minutes, stirring often. Set aside.
  2. Split fresh fried sopaipillas on one side to form a pocket. Fill with meat, then pour some sauce mixture in. Close sopaipilla and top with additional sauce to cover entire sopaipilla. Top with your favorite toppings.

Topping Suggestion #1

  1. Sprinkle mozzarella cheese over each sopaipillas. Microwave for 30 seconds or until cheese melts.
  2. Top with favorite toppings.

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