Stuffed Sopapillas

Sopapillas are a version of fry bread made from a "pressed dough, like a tortilla, made of flour, a leavener, salt and fat." The dough is then deep fried which causes it to puff and crisp, creating a large air pocket in the center. It is popular in parts of the U.S. Southwest as a dessert covered with sugar, cinnamon and honey and in New Mexico and Texas as "house" bread, but apparently its closest authentically Mexican counterpart is the Buñuelos, a small fritter.

When the big guy and I were in Flagstaff a while ago, he had a very large rather wonderful looking stuffed sopapillas at Salsa Brava filled with their Carne Adovada. He's been raving about it ever since so I thought I'd take the opportunity and try to make our version of it.

Now if you'd be thinking we made the darn thing too big, you're absolutely 100% correct - we did. It was huge but darn it all was it ever good; however, I certainly in no way came close to finishing so during our next attempt we'll make them more "ladylike". I can hear the big guy complaining right now. LOL

This was the first time I'd ever tried to make sopapillas and I have to say they may require a little practice. Oh darn. I picked a version that used yeast rather than baking powder for leavening, for no other reason but that I wanted to.  Download Stuffed Sopapillas Obviously cutting them into 6 inch pieces was way too much but the result was a hunk of crispy bread almost like a giant square cream puff, with plenty of room inside for stuffin'.

We used cubed chicken breast sauteed in the frying pan with some spices and green chiles as our flavorful filling. Topped with crumbled Queso Fresco and some Pepperjack Cheese, and sauced with an Avocado Cream it was superb. Download Avocado Cream Oh picture bottom left shows a dynamite Roasted Pineapple Salsa that took all of 20 minutes to whip up and 15 of them involved the broiler. Download Roasted Pineapple Salsa

Now I need to make a point - in no way does our version resemble Salsa Brava's which you'll see if you care to check out the video from Food Network with Guy Fieri, but it was delicious anyway. I imagine making them again with various fillings and honestly as a mini appetizer version with a chile con queso fondue it would bring the house down - not literally but eat too many of 'em and for sure the foundation will require a little repair. As for having them as shown in the video - uh I think we'll just head on back to Flagstaff soon. It's definitely worth the trip!

Comments

[big guy]

You may not have eaten all of yours in one sitting, but I finished mine. If we make them smaller then I'll be forced to have two and that would blow my diet. :-)

[June]

Boy - sure didn't take long to get a "rise" out of you, did it? Tee,hee,hee.

[Nanan]

This is definitely on the list for me to make for my guy!!!! It has everything he would love! Esp if I use mild chilies - which I have! Now I have the new KitchenAid - I have no excuses!!!!

[June]

Lea, they're good but the sauces are incredible!! That avocado cream is absolutely stellar. I promise you!

[Mags]

Another unique and delicious looking dish June. Happy Cinco de Mayo!

[June]

Thanks Mags. Happy Cinco de Mayo to you too - hope you're enjoying a margarita!

[Sarah G]

Wow, you are ambitious. This looks fantastic especially the avocado cream. I had heard of sopapillas but didn't know what they were. This is a great casual meal for summer.

[June]

Made smaller they'd definitely be great crowd food, but the size you see in the pic is knife, fork and a "to go box". Ha. Yes the avocado cream is great and that pineapple salsa - we just had more and it gets better and better.