New Mexican Sopapilla Pie: A Sweet and Savory Southwest Classic

 


How to Make New Mexican Sopapilla Pie

Step 1: Preheat & Prepare the Pan
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with oil or cooking spray.

Step 2: Cook the Filling
In a skillet over medium heat, brown the ground beef with onions and garlic until fully cooked. Drain any excess fat. Stir in the diced green chiles, enchilada sauce, beans (if using), and seasonings. Simmer for about 5 minutes to let the flavors blend.

Step 3: Assemble the Pie
Unroll one can of crescent roll dough and press it into the bottom of your baking dish to form the base crust. Spread the meat mixture evenly on top, then sprinkle generously with shredded cheese. Unroll the second can of dough and place it over the top, pinching the edges to seal.

Step 4: Bake
Brush the top crust with melted butter or a little oil for that golden finish. Bake for 25–30 minutes, or until the crust is puffed and deep golden brown.

Step 5: Serve & Enjoy
Let it cool slightly before cutting into squares. Serve warm, topped with sour cream, salsa, and fresh cilantro for a true New Mexican touch.


🌶️ Tips for Authentic Flavor

  • Use Hatch green chile if you can find it — it’s the soul of New Mexican cooking.

  • Make it spicy: Add jalapeños or hot green chile sauce for extra heat.

  • Add layers: A little corn or sautéed bell pepper adds sweetness and texture.

  • Make it vegetarian: Substitute beans and corn for the meat — still delicious!


🪶 A Little History

Sopapillas themselves date back to early Spanish settlers in New Mexico, where local cooks adapted fried bread recipes to the ingredients they had on hand. Over time, the sweet version became popular across the Southwest, but locals began experimenting — leading to savory adaptations like this hearty pie.

It’s comfort food with deep roots — proof that traditional recipes can evolve while keeping their original heart.


❤️ Final Thoughts

The New Mexican Sopapilla Pie is more than just a recipe — it’s a taste of the Southwest’s soul. Warm, flaky, a little spicy, and perfectly balanced between savory and comforting, it’s a dish that brings families together around the table.