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Puffy, golden-fried dough pockets filled with a savory shredded chicken and green chile mixture, then topped with cheese. This Southwestern classic is the ultimate comfort food, delivering a perfect balance of textures and flavors in every bite.
Prepare the Sopapilla Dough (25 minutes)
Cook the Chicken Filling (10 minutes)
Puffy, golden-fried dough pockets filled with a savory shredded chicken and green chile mixture, then topped with cheese. This Southwestern classic is the ultimate comfort food, delivering a perfect balance of textures and flavors in every bite.
This southwest recipe takes 60 minutes to prepare and yields 4 servings. At 1004.28 calories per serving with 71.33g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Fry the Sopapillas (15 minutes)
Assemble and Serve (10 minutes)
Substitute the shredded chicken with seasoned ground beef (taco meat), shredded beef (barbacoa), or pulled pork (carnitas).
Create a vegetarian filling with seasoned black beans, pinto beans, corn, and sautéed bell peppers and onions.
Serve with additional toppings like sour cream, guacamole, salsa, or a drizzle of New Mexico red chile sauce.
For a dessert version, omit the filling and serve the plain fried sopapillas warm, drizzled with honey or dusted with cinnamon sugar.
The shredded chicken provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
The carbohydrates from the flour in the sopapilla dough are a primary source of energy for the body, fueling daily activities and brain function.
Green chiles are a natural source of capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
A typical serving of two stuffed sopapillas contains approximately 650-750 calories, depending on the amount of cheese and toppings used. The majority of calories come from the fried dough and the chicken filling.
Chicken Sopapillas are a delicious comfort food but are not typically considered a health food due to being deep-fried. They are high in calories and fat. To make a healthier version, you could try baking or air-frying the dough and using lean chicken and plenty of fresh vegetable toppings.
Yes, you can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling and frying.
While deep-frying gives the classic puffy texture, you can bake them at 400°F (200°C) for 10-12 minutes or air-fry at 375°F (190°C) for 6-8 minutes. They will be more like a flatbread or pita pocket and won't puff up as dramatically, but it's a healthier alternative.
The most common reasons are: 1) The oil was not hot enough (must be 375°F/190°C). 2) The dough was rolled too thick (aim for 1/8-inch). 3) The dough didn't rest long enough, making it too tough. 4) The baking powder is old and no longer active.
For best results, reheat unstuffed sopapillas in an air fryer at 350°F (175°C) for 2-3 minutes or in an oven for 5-7 minutes until crisp. Reheat the filling separately in a microwave or on the stovetop, then assemble just before serving.
This recipe goes great with these complete meals
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