Ingredients
2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/2 cup water1/4 cup evaporated milk1-1/2 teaspoons canola oilAdditional oil for fryingFILLING:1 pound ground beef3/4 cup chopped onion1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepperSAUCE:1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup chicken broth1 can (4 ounces) chopped green chilies1/2 teaspoon onion powder2 cups shredded cheddar cheese
Preparation
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.
