Stuffed Sopapillas
Stuffed Sopapillas
| 1 sheet | Bridgford Sopapillas (15 squares) |
| 7 ½ cups | shredded chicken, beef or pork (heated) |
| 3 ¾ cups | refried beans (heated) |
| 3 ¾ cups | shredded cheese (Jack, Cheddar, or both) |
| 2 cups | finely diced tomatoes |
| 2 cups | finely diced onions |
| Verde or red sauce |
Remove sheet of Bridgford Sopapillas from freezer and let thaw. Heat oil in deep fryer to 375 degrees. Place thawed pieces of dough in fryer. Coat the tops with oil as it begins to puff up. Turn pieces over. Keep turning over until dough is a light golden brown (2-3 minutes). Remove from oil to drain on paper towels.
To assemble stuffed sopapillas. Cut each sopapilla horizontally around 3 sides of the square. Fill each with ½ cup hot shredded meat, ¼ cup heated refried beans, shredded cheese, lettuce, tomatoes, onions, Verde sauce or red sauce.