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Test Kitchen Approved

Stuffed & Smothered Sopapillas

Recipe By Michael Kimball, Savory Spice Test Kitchen


6 servings

Cooking Time

30 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

A saucy, savory take on a traditional Mexican pastry.

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


Step 1: Make chili sauce

Add all ingredients to blender and blend until smooth.

Step 2: Make sopapilla dough

In a large food processor, add flour, baking powder, Mayan Sea Salt, sugar, and shortening and process until combined. With food processor running, slowly pour in hot water and process for 10 to 15 seconds 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.

Step 3: Assemble sopapillas

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 all edges together, forming a tight seal. Repeat with remaining dough and cheese. 

Step 4: Fry and serve

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. Garnish with cilantro. Serve hot.