Since moving, I have had almost no time to experiment with new recipes or make any progress on the knitting front. Blame it on finally taking up a full-time job (which, after years of search, is worth any amount of neglect towards domesticity).
This weekend I finally had time to play in the kitchen, and came up with a delicious new concoction. Sopaipillas (pronounced so-pie-pee-yahs) are a Southwestern fried bread pocket that can be cut and filled with meat, etc. for dinner, or coated with sugar or honey for dessert. Since I'm all about bending preconceived ideas where cooking is concerned (in the proper context, of course), I decided to strike a balance between the two.
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| kneading the dough |
I went with a local, ready-made bread mix (again, very little time due to the new job), but a recipe for scratch-made can be found here.
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| cutting dough into squares |
Once the dough is kneaded and has been rolled out, cut into whatever shape you wish (squares, triangles, etc.).
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| frying the squares |
Heat 3 cups of Canola oil in a large pot until it reaches 375 degrees F. Fry the squares one at a time, for a minute each side. They should puff up into pockets while frying.
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| a finished square! |
Once removed from the oil, sprinkle a little bit of sugar on one side. Repeat until all are completed. Using a sharp knife, cut a slit into the sopaipillas so that a pocket is formed.
Now combine 1/2 cup sour cream, 2 tsp. all-purpose flour, 1-3 tablespoons scallions (I love scallions, what can I say), 1/2 cup shredded sharp cheddar cheese, and 2-3 tablespoons chopped green chilis (depending on how much spice you can stand) in a pot on the stove over medium heat. Stir frequently until the cheese has all melted but is not burned. Spoon the cheese mixture into the sopaipillas and serve immediately (the cheese mixture recipe needs to be at least doubled for 1 dozen sopaipillas).
The combination of sweet, spicy and cheesy is definitely too good to miss.
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