Stuffed Sopapillas

The night before: Combine the green chilies and the first half of the sweet onion in a saute pan over medium heat and sweat until just soft. Add butter and flour and stir until thickened, to make a rue. Then add broth and whisk just until it starts to get thick. Add salt and pepper to taste. Remove from heat and puree the mixture with either a blender or hand blender. Be careful when blending hot liquids. Put the pureed mixture into a freezer bag or plastic bowl and leave in refrigerator overnight to develop flavor. It will keep in the fridge for about a week. In my opinion though the longer it sits the warmer the flavor gets.

Heat oil in a deep, heavy pot over medium heat.

Mix the sopapilla batter according to package directions (my mix just called for you to add water). Put the dough on a lightly floured work surface and roll out the dough to about 1/4″ thick. Then cut it into 4 inch wide squares. Set them aside to rise. While letting them rise (about 20 minutes) brown the hamburger and the other half of the chopped onion in a skillet over medium heat. Once the meat is browned, drain grease if necessary. Add beans and set mixture off to the side.

Test the heating oil with a drop of water. If it pops it’s hot enough. Slide the squares of sopapilla dough down into the oil gently. Fry on each side for 2-3 minutes until lightly golden. Watch them carefully because they will burn quickly. Remove the cooked sopapillas from the hot oil and drain on paper towels.

Serve by splitting sopapillas in half but not all the way through. Make a pocket out of it. Put browned meat, bean and onion mixture inside. Top with green chile sauce, cheese, lettuce and tomato.