Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
1- 10 oz. box BUENO® Sopaipilla Mix, 1 Tbsp. vegetable oil, ¾ cup warm water
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.
6 cups cooked pinto beans, 2- 16oz. jars BUENO® Hatch Green Chile Sauce
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
2 tsp. salt, 1 tsp. granulated garlic
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.
4 cups shortening
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.
2 large tomatoes, 1 cup Monterey jack cheese