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Stuffed Sopaipillas
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.

1 10 oz. box BUENO® Sopaipilla Mix
1 Tbsp. vegetable oil
¾ cup warm water
6 cups cooked pinto beans, drained
2 16 oz. jars BUENO® Green Chile Sauce

 2 tsp. salt
1 tsp. granulated garlic
4 cups shortening
2 large tomatoes, diced
1 cup (3 oz.) Monterey jack cheese,
    shredded
  1. Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
  2. 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.
  3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  4. Roll out sopaipilla dough. Cut into 8 squares.
  5. Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side.
  6. 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.


Makes eight 12 oz. servings.