Cheese-Stuffed Sopapillas with Green Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Puffy, golden sopapillas filled with melted cheese and served with a tangy green chile sauce for a perfect appetizer. This mexican-inspired cinco de mayo ready in about 42 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (8 ratings) Prep: 30 min Cook: 12 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl. Gradually add 1 cup water while stirring until a soft dough forms. Knead gently on a floured surface for 2 minutes.
  2. Step 2: Divide dough into 8 equal portions. Roll each into a 6-inch circle, then place 2 tbsp shredded cheddar cheese in the center of each. Fold dough over to form a half-moon, pressing edges to seal.
  3. Step 3: Heat 2 inches of oil in a deep skillet to 350°F. Fry stuffed dough pockets for 2 minutes per side until golden brown and puffed. Drain on paper towels.
  4. Step 4: While sopapillas cook, simmer 1/2 cup diced green chiles, 1/2 cup tomato sauce, and 1/2 tsp cumin in a small saucepan for 10 minutes until thickened.
  5. Step 5: Serve sopapillas warm with green chile sauce for dipping.

Frequently asked questions

How long does Cheese-Stuffed Sopapillas with Green Chile Sauce take to make?

Total time is about 42 minutes (30 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Sopapillas with Green Chile Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Cheese-Stuffed Sopapillas with Green Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Sopapillas with Green Chile Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cheese-Stuffed Sopapillas with Green Chile Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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