Sopaipillas are typically associated with golden, airy pillows dusted in powdered sugar or drizzled in honey, but this savory cheese-stuffed sopaipilla flips the script in the most mouthwatering way possible. Inspired by traditional Mexican sopapilla recipes, this version combines the crispy, fried exterior of a classic with a molten, cheesy surprise inside. Whether you’re craving a hearty snack, a standout appetizer, or a creative side dish, these savory cheese-stuffed beauties deliver comfort, crunch, and rich flavor in every bite. And the best part? This is an easy sopapillas recipe that doesn’t require any fancy techniques—just a little love, the right cheese, and hot oil.
Savory Cheese-Stuffed Sopaipillas
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Snack
Cuisine American, Andean, Chilean
Mixing bowl To combine and knead the dough. Any medium to large mixing bowl works.
Rolling Pin Essential for rolling the dough evenly. A wine bottle or a cylindrical drinking glass can serve as a backup.
Bench scraper or knife For cutting the dough into squares or triangles.
Deep fryer or heavy-bottomed pot Cast iron is perfect due to its even heat retention. A deep skillet can work too.
Slotted spoon or tongs For safe removal of sopaipillas from hot oil.
Paper towels To drain the fried sopaipillas.
For the dough
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil or melted lard
- 3/4 cup warm water
For the filling
- 1 ½ cups shredded cheese Cheddar, Monterey Jack, or a mix
Optional: ½ cup crumbled cooked chorizo or sautéed mushrooms for extra depth
For frying
- 3 to 4 cups vegetable oil for deep frying
Optional toppings (for serving)
- Sour cream
- Salsa verde or smoky chipotle sauce
- Fresh cilantro
- Pickled jalapeños
Make the Dough
Start by combining flour, baking powder, and salt in a mixing bowl. Add the oil or melted lard and gradually pour in the warm water while stirring. Once the mixture starts coming together, knead it by hand for about 5 minutes until the dough is smooth and elastic. Cover with a clean towel and let it rest for 15–20 minutes.
Prepare the Filling
While the dough is resting, mix your cheese blend in a bowl. If you're adding extras like chorizo or mushrooms, combine them with the cheese at this stage.
Roll and Stuff
Lightly flour a surface and divide the dough into 8–10 equal pieces. Roll each piece into a thin circle (around 5–6 inches in diameter). Place a generous spoonful of cheese mixture onto one side of the circle, then fold it over to form a half-moon. Press the edges firmly together and seal with a fork to prevent leaking during frying.
Note: You can also cut rolled-out dough into squares or triangles, then top one half with filling and seal with another piece, ravioli-style.
Heat the Oil
Pour oil into your frying pot and heat it to 375°F (190°C). Use a thermometer for accuracy—if you don’t have one, drop in a small piece of dough. It should sizzle and rise to the top quickly.
Fry to Golden Perfection
Carefully place 2–3 stuffed sopaipillas into the oil at a time. Fry for about 2–3 minutes per side, or until they puff up and turn golden brown. Keep the oil hot but not smoking to avoid greasy results.
Drain and Serve
Remove the sopaipillas using a slotted spoon or tongs, and let them drain on paper towels. Serve immediately while still warm, so the cheese remains gooey inside.
Perfect Pairings
These cheese-stuffed sopaipillas are incredibly versatile and pair beautifully with a range of accompaniments:
Drinks
- Agua fresca (especially cucumber-lime or tamarind) to balance the richness
- Mexican lager or light beer
- Sparkling wine for a fancier twist
Dips and Sauces
- Salsa verde or roja
- Chipotle aioli
- Warm queso dip for doubling down on the cheese
Side Dishes
- Fresh guacamole
- Black bean salad with lime
- A citrusy jicama slaw for a refreshing crunch
You can even serve these alongside a bowl of chili or pozole for a satisfying contrast of textures.
FAQs
1. Can I use store-bought dough for this recipe?
Yes, you can use store-bought biscuit or pizza dough in a pinch, but the results won’t quite match the crisp yet fluffy texture of a perfect homemade sopapilla recipe. Still, it's a good shortcut when you’re short on time.
2. What's the best type of cheese to use?
Cheddar and Monterey Jack are great melting cheeses that offer a balance of sharpness and creaminess. Oaxaca or asadero cheese brings an authentic Mexican flavor and melts beautifully. A mix of two cheeses works best for complexity.
3. Can I bake these instead of frying?
Frying gives that classic airy texture found in traditional sopaipilla recipes, but you can bake them at 400°F (200°C) for about 12–15 minutes. Brush with oil and expect a more empanada-like crust.
4. Are these the same as empanadas?
Nope! Though similar in concept, sopaipillas are traditionally made with a yeastless dough that puffs up when fried, creating an airy interior. Empanadas typically use a denser, buttery pastry. This is a simple sopapilla recipe adapted to a savory filling, not a variation of empanadas.
5. Can I freeze them?
Yes! Prepare and stuff the sopaipillas, then freeze them on a tray before transferring to a bag. Fry them straight from frozen, adding 1–2 minutes to the cook time. Great for quick snacks or surprise guests.
