Stuffed Sopaipillas

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.

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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. BUENO^® 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. Back