Laurielee
09-26-2005, 02:59 PM
I love Sopailpillas and only make them occasionally sinced they are fried, they are pillowy,puffy bread that is served along side your meals in the southwest. I made some last night and ate 5! I think it also had to do with the clover honey spread Gertdog sent in my swap pkg. and also made a chili relleno casserole
I halved the recipe and still got 10
Sopaipillas
2C flour
2 tsp sugar
1/2 tsp salt
2 tsp baking powder
2T shortening
3/4 C warm water
vegetable oil for deep frying
combine
combine 1st 4 ingredients, add shortenting, with fingers or pastyr blender cut shortening in until it resemembles fine crumbs. gradually add water and stir to form dough. turn onto lighlty floured board, knead 2 minutes. roll out about 1/8 thick and cut into 4 inch squares, (or use cookie cutter)
pour oil into pan to 1 1/4 inches deep. heat to 360 degrees. cook dough 2 pieces at a time, about 2 minutes or until puffed and golden brown, remove and drain on paper towels.
Note: many serve this as a dessert sprinkled with cinnamon and powered sugar
this casserole was very easy to make, I made some subs, used egg substitute in place of eggs and used about half the cheese called for. and it calls for a 28 oz can of chilis,, I used 4 4oz cans and that was plenty. I also added olives.
It was on the mild side I think I would kick it up a notch with spicier salsa or add chili powder and some shredded chicken
Chili Relleno
1 28 oz can whole green chilis
4 oz salsa
#1 monterey jack, grated
6 eggs
1/2 C flour
1/2 C milk
1/2 tsp baking powder
1/2 tsp salt
1/4# chedder cheese grated
grease 9x13 dish, place chilis in bottom and spread with monterey jack cheese. Beat eggs well, add flour, baking powder, salt and milk, pour over top, spread salsa over, sprinkle cheese, bake 35-45 minutes at 350 degrees
makes 8-10 servings
laurie
I halved the recipe and still got 10
Sopaipillas
2C flour
2 tsp sugar
1/2 tsp salt
2 tsp baking powder
2T shortening
3/4 C warm water
vegetable oil for deep frying
combine
combine 1st 4 ingredients, add shortenting, with fingers or pastyr blender cut shortening in until it resemembles fine crumbs. gradually add water and stir to form dough. turn onto lighlty floured board, knead 2 minutes. roll out about 1/8 thick and cut into 4 inch squares, (or use cookie cutter)
pour oil into pan to 1 1/4 inches deep. heat to 360 degrees. cook dough 2 pieces at a time, about 2 minutes or until puffed and golden brown, remove and drain on paper towels.
Note: many serve this as a dessert sprinkled with cinnamon and powered sugar
this casserole was very easy to make, I made some subs, used egg substitute in place of eggs and used about half the cheese called for. and it calls for a 28 oz can of chilis,, I used 4 4oz cans and that was plenty. I also added olives.
It was on the mild side I think I would kick it up a notch with spicier salsa or add chili powder and some shredded chicken
Chili Relleno
1 28 oz can whole green chilis
4 oz salsa
#1 monterey jack, grated
6 eggs
1/2 C flour
1/2 C milk
1/2 tsp baking powder
1/2 tsp salt
1/4# chedder cheese grated
grease 9x13 dish, place chilis in bottom and spread with monterey jack cheese. Beat eggs well, add flour, baking powder, salt and milk, pour over top, spread salsa over, sprinkle cheese, bake 35-45 minutes at 350 degrees
makes 8-10 servings
laurie