Chicken-Chorizo Stuffed Sopaipillas Recipe

Name: Chicken-Chorizo Stuffed Sopaipillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ cup water; ¼ cup evaporated milk; 1 ½ teaspoons vegetable oil; ¼ cup vegetable oil, for frying; 1 lb ground chicken breast; 3 tablespoons chili powder; 1 teaspoon ground cinnamon; ½ teaspoon ground oregano; ½ teaspoon ground thyme; ¼ teaspoon ground cloves; ¼ teaspoon salt; 2 tablespoons apple cider vinegar; 2 cups peeled diced potatoes; 3 tablespoons vegetable oil, divided; 1 cup diced onion; ½ cup shredded cheddar cheese; prepared salsa verde

Servings: persons

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup water
¼ cup evaporated milk
1 ½ teaspoons vegetable oil
¼ cup vegetable oil, for frying
1 lb ground chicken breast
3 tablespoons chili powder
1 teaspoon ground cinnamon
½ teaspoon ground oregano
½ teaspoon ground thyme
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons apple cider vinegar
2 cups peeled diced potatoes
3 tablespoons vegetable oil, divided
1 cup diced onion
½ cup shredded cheddar cheese
prepared salsa verde

1
COMBINE flour, salt and baking powder in medium bowl.
2
Stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms.
3
Knead dough on a lightly floured surface 3 minutes.
4
Cover and let rest 15 minutes.
5
DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
6
HEAT 1/4 cup oil to 375 degrees F degrees in a deep fryer or deep skillet.
7
Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown.
8
Drain on paper towels.
9
COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well.
10
Set aside.
11
BOIL diced potato in lightly salted water until tender; drain, set aside.
12
Heat 2 tablespoons oil in medium skillet over medium-high heat.
13
Add ground chicken mixture; saute, stirring frequently to break up pieces, until almost cooked through.
14
ADD boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to saute until potatoes begin to brown.
15
CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture.
16
Sprinkle tops with additional cheese.
17
Serve with prepared salsa verde.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, ½ cup water, and more.

Yes, Chicken-Chorizo Stuffed Sopaipillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Chorizo Stuffed Sopaipillas

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