2 cups (8 ounces) shredded cheddar cheese
Directions:
In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms.
On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes.
Divide into four portions; roll each into a 6-1/2-in. circle.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown.
Drain on paper towels.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper.
In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.
Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture.
Top with cheese. Serve with sauce. Yield: 4 servings.
Option:
If the sopaipilla splits-- don't stuff-- just pile it on top and it's still delicious to enjoy!
*PLEASE NOTE: I did not write these directions- this is taken from one of the cooking blogs that I visit often --
check out Test Kitchen Recipes at
http://testkitchenrecipes.blogspot.com/
