Stuffed Sopapillas

Craving something crispy, savory and absolutely delicious? These stuffed sopapillas are your answer. Imagine a fluffy, golden sopapilla filled with seasoned ground beef, smothered in a creamy green chile sauce and topped with melty cheddar cheese.

I grew up eating the traditional Mexican sopapillas, the sweet cousin to this savory stuffed dish, but these are their own kind of delicious. This is a dish that’s packed with flavor and perfect for dinner or a fun weekend cooking project. Plus, stuffed sopapillas are easier to make than you might think—let’s get cooking!

Stuffed Sopapilla Ingredients

• All-purpose flour: The foundation of our sopapilla dough, flour gives it structure and a light, airy bite. You can swap in a gluten-free flour mix if needed.
• Baking powder: This helps the dough puff up when fried to create that classic sopapilla pocket. Be sure your baking powder is fresh for the best results.
• Water: Hydration brings the dough together and makes it smooth and easy to work with. Room temperature water works best.
• Evaporated milk: This milk adds richness and a hint of sweetness, helping the sopapillas brown beautifully when fried.
• Canola oil: A small amount of oil in the dough keeps the sopapilla tender. You’ll also need more for frying. Vegetable oil is a good substitute.
• Ground beef: The hearty base of the filling, ground beef brings savory flavor and protein. Ground turkey or chicken can be used if you prefer.
• Chopped onion: It adds sweetness and depth to the beef filling. Use yellow or white onions for the best flavor.
• Garlic powder: The seasoning brings in that subtle garlic taste without the hassle of chopping fresh garlic.
• Condensed cream of chicken soup: Condensed soup creates the creamy base of the sauce, adding a comforting and rich flavor. You could also use condensed cream of mushroom soup or make a quick white sauce.
• Chicken broth: Broth thins the soup to the perfect consistency for drizzling over the sopapillas. Vegetable broth can be used instead.
• Chopped green chiles: Green chiles bring mild heat and authentic southwestern flavors to the sauce. Swap in diced jalapeños if you like it spicier.
• Onion powder: This ingredient adds a touch of onion flavor to the sauce without any added texture.
• Shredded cheddar cheese: Cheddar melts perfectly over the hot sopapillas, adding a gooey and cheesy finish. Monterey Jack or a Mexican cheese blend can also be used.

Directions

Step 1: Prepare the dough

In a large bowl, mix together the flour, salt and baking powder. Stir in the water, evaporated milk and canola oil with a fork until a dough ball forms. Knead the dough gently on a lightly floured surface for two to three minutes. Cover and let it rest for 15 minutes. Once rested, divide it into four portions and roll each into a 6-1/2-inch circle.

Step 2: Fry the sopapillas

Heat additional oil in an electric skillet or deep fryer to 375°F. Fry each dough circle one at a time for two to three minutes on each side until they puff up and turn golden brown. Drain on paper towels.

Step 3: Cook the filling

In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is no longer pink. Drain any excess grease and stir in the salt, garlic powder and pepper. Set aside.

Step 4: Make the sauce

In a large saucepan, combine the condensed cream of chicken soup, chicken broth, chopped green chiles and onion powder. Cook over medium heat for about 10 minutes, and stir occasionally until the sauce is hot and slightly thickened.

Step 5: Assemble the sopapillas

Cut a slit on one side of each sopapilla to create a pocket. Stuff each with about 1/2 cup beef filling and then top with shredded cheddar cheese. Drizzle the warm sauce over the top and serve immediately. Enjoy your delicious stuffed sopapillas!

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Stuffed Sopapilla Variations

• Make it vegetarian: Swap in cooked black beans or a meatless ground beef substitute for the ground beef. You can also use veggie broth instead of chicken broth in the sauce for a fully vegetarian version.
• Spice it up: Add diced jalapeños or a pinch of cayenne pepper to the filling for extra heat. You can also use pepper jack cheese instead of cheddar for a spicier kick.
• Change up the cheese: Try using a different cheese like Monterey Jack, a Mexican blend or even a sharp white cheddar to switch up the flavor profile and add a unique twist.

How to Store Stuffed Sopapillas

To store leftovers, let the sopapillas cool completely before placing them in an airtight container. Refrigerate for up to three days.

Can you freeze stuffed sopapillas?

Yes, this stuffed sopapillas recipe freezes well! Wrap each sopapilla individually in storage wrap or aluminum foil and then place them in a freezer-safe bag once they cool. They can be frozen for up to three months.

How do you reheat stuffed sopapillas?

Reheat stuffed sopapillas in a 350° oven for 10 to 15 minutes until warmed. You can also use the microwave for a quicker option, but keep in mind they may not be as crispy.

Stuffed Sopapilla Tips

JOSH RINK FOR TASTE OF HOME

What can I serve with stuffed sopapillas?

Stuffed sopapillas are great on their own but you can serve them with a side of Mexican rice, refried beans or a fresh green salad to round out the meal. Add some guacamole or salsa on the side for extra flavor.

Why didn’t my sopapillas puff up?

If your oil wasn’t hot enough, your sopapillas probably won’t puff. Make sure the oil reaches 375° before frying. Another reason could be dough that’s too thick; try rolling it out thinner next time.

Can I bake sopapillas instead of frying them?

Yes, you can bake sopapillas for a lighter version. Preheat your oven to 400°, brush the dough with a little oil and bake them on a parchment-lined baking sheet for 8 to 10 minutes or until golden and puffy.

How do I keep sopapillas warm before serving?

To keep sopapillas warm before serving, place them in a single layer on a baking sheet in a 200° oven. This will help them stay warm and crispy until you’re ready to enjoy them.