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.
Ingredients
- 1- 10 oz. box BUENO® Sopaipilla Mix
- 1 Tbsp. vegetable oil
- ¾ cup Warm water
- 6 cups cooked pinto beans drained
- 2 16oz. jars BUENO® Hatch Green Chile Sauce
- 2 tsp. salt
- 1 tsp. granulated garlic
- 4 cups shortening
- 2 large tomatoes diced
- 1 cup Monterey jack cheese shredded (about 3 oz.)
Servings: 12 oz.
Units:
Instructions
- 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.
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