Chicken Sopapillas with Green Chile
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.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Sopapilla Dough (25 minutes)
- b.In a large bowl, whisk together the all-purpose flour, baking powder, and 1 tsp of salt.
- c.Using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs.
- d.Gradually pour in the warm water, mixing with a fork until a shaggy dough forms.
- e.Turn the dough onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic.
- f.Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest for at least 20 minutes. This step is crucial for tender sopapillas.
- 2
Step 2
- a.Cook the Chicken Filling (10 minutes)
- b.While the dough rests, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
- c.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- d.Stir in the minced garlic and cook for 1 minute more until fragrant.
- e.Add the shredded chicken, diced green chiles, ground cumin, dried oregano, 0.5 tsp salt, and black pepper. Stir well to combine all ingredients.
- f.Pour in the chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly been absorbed. Remove from heat and keep warm.
- 3
Step 3
- a.Fry the Sopapillas (15 minutes)
- b.In a deep, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
- c.On a lightly floured surface, roll the rested dough to about 1/8-inch thickness.
- d.Using a sharp knife or pizza cutter, cut the dough into eight 4-inch squares.
- e.Working in batches of 2-3, carefully slide the dough squares into the hot oil. They should puff up dramatically within 15-30 seconds.
- f.Fry for about 1-2 minutes per side, until they are a deep golden brown and crisp. If a sopapilla doesn't puff, gently press its center with a spoon to encourage it.
- g.Use a slotted spoon or tongs to remove the sopapillas from the oil and let them drain on a wire rack or a plate lined with paper towels.
- 4
Step 4
- a.Assemble and Serve (10 minutes)
- b.Once the sopapillas are cool enough to handle, carefully cut a small slit along one edge to create a pocket.
- c.Generously stuff each sopapilla with the warm chicken and green chile filling.
- d.Top the filling with a sprinkle of shredded cheddar cheese, shredded lettuce, and diced tomatoes.
- e.Serve immediately for the best texture and flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil temperature is key. Use a deep-fry thermometer to maintain 375°F (190°C). Too cool and they'll be greasy; too hot and they'll burn before puffing.
- 2Don't overcrowd the pot. Frying in small batches ensures the oil temperature stays stable, which is essential for a good puff.
- 3The 20-minute dough rest is non-negotiable. It relaxes the gluten, making the dough easier to roll and resulting in a light, tender texture.
- 4For a richer flavor, poach your own chicken breasts in broth with an onion, celery, and bay leaf before shredding.
- 5If sopapillas don't puff, the dough might be too thick or the oil not hot enough. Try rolling the next batch slightly thinner.
Adapt it for your goals.
Meat
Substitute the shredded chicken with seasoned ground beef (taco meat), shredded beef (barbacoa), or pulled pork (carnitas).
VegetarianVegetarian
Create a vegetarian filling with seasoned black beans, pinto beans, corn, and sautéed bell peppers and onions.
ToppingTopping
Serve with additional toppings like sour cream, guacamole, salsa, or a drizzle of New Mexico red chile sauce.
SweetSweet
For a dessert version, omit the filling and serve the plain fried sopapillas warm, drizzled with honey or dusted with cinnamon sugar.
Why this is on our healthy list.
Excellent Source of Protein
The shredded chicken provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Provides Sustained Energy
The carbohydrates from the flour in the sopapilla dough are a primary source of energy for the body, fueling daily activities and brain function.
Contains Capsaicin
Green chiles are a natural source of capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Frequently asked questions
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.