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Test Kitchen Approved

Stuffed & Smothered Sopapillas

Recipe By Michael Kimball, Savory Spice Test Kitchen

Recipe By Michael Kimball, Savory Spice Test Kitchen

Basically doughnut ravioli.

Recipe Notes

Fry up any extra sopapilla dough, toss with Cinnamon Sugar, and drizzle with honey for a sweet treat.


For chili sauce:

2 roasted red bell peppers, destemmed and deseeded

2 Tbsp. unsalted butter

2 Tbsp. honey

1 Tbsp. cider vinegar

For sopapillas:

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. sugar

2 Tbsp. shortening

¾ cup hot water (near boiling)

8 oz. Oaxaca cheese, cut into small planks

Crema fresca, to drizzle

Chopped fresh cilantro, to garnish

Savory Spice ingredients in this recipe

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  • Mayan Sea Salt

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For chili sauce: Add all ingredients to blender and blend until smooth.

For sopapillas: In a large food processor, add flour, baking powder, Mayan Sea Salt, and sugar. Process until combined. Add shortening and process until incorporated. With food processor running, slowly pour in hot water and continue processing for 10 to 15 seconds or until a ball of dough forms. Transfer dough to a lightly floured surface and knead for 3 to 5 min. until dough is almost smooth. Cover and rest for 20 min.

Uncover dough and knead 2 to 3 times. Dough should be completely smooth. Roll out into a large, thin rectangle, no more than 1/8-inch thick, and cut into an even number of 2.5 x 4-inch rectangles. Place planks of Oaxaca cheese in an even layer in the center of one rectangle, leaving edges clear. Place another rectangle on top. Use a fork to press and crimp edges together, forming a tight seal all the way around. Repeat with remaining dough and cheese. 

In a large Dutch oven, heat oil to 350 degrees. Working in batches, carefully drop filled sopapillas into oil. Fry for 2 to 4 min. or until light golden brown and crispy. Transfer to a baking rack. Drizzle with crema fresca and chili sauce and garnish with cilantro. Serve hot.