New Mexico Grilled Stuffed Sopapillas

Introduction

Savor the bold, smoky flavors of New Mexico with these Grilled Stuffed Sopapillas. Crispy fried pastry pockets filled with seasoned meat, cheese, and beans get an extra layer of flavor and texture on the Arteflame grill. With its over-1,000°F searing center and multitiered heat zones, the Arteflame lets you cook every part of this dish to perfection—without using an oven or pans. This is backyard New Mexican street food redefined.

Ingredients

• 1 lb ground beef or shredded chicken
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 cup refried black or pinto beans
• 1 cup shredded Monterey Jack or cheddar cheese
• 6 pre-made sopapilla shells or uncooked sopapilla dough (6-inch rounds)
• 2 tbsp butter (for grilling)
• 1 chopped jalapeño (optional)
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)
• 1/2 cup salsa or green chile sauce (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Place 3 paper napkins soaked in vegetable oil in the center of the grill basin.
2. Stack dry firewood over the napkins and light them to start the fire.
3. Wait 20 minutes until the grill surface and center grate are hot and ready for grilling.

Step 2: Cook the meat

1. Spread butter on the flat cooktop close to the center for medium-high heat.
2. Grill the ground beef or shredded chicken with cumin, paprika, chili powder, salt, and pepper until just cooked through.
3. If using shredded chicken, sear briefly on the center grate first for texture before finishing on the flat griddle.

Step 3: Warm the beans

1. In a small mound on the cooler outer section of the cooktop, place the refried beans to warm. Stir occasionally.

Step 4: Assemble the sopapillas

1. Open each sopapilla shell carefully or stuff uncooked dough rounds lightly by folding and sealing edges with water.
2. Stuff each shell with meat, beans, and shredded cheese. Add chopped jalapeños and cilantro if desired.

Step 5: Grill the stuffed sopapillas

1. Brush each side with melted butter and place on the flat cooktop near the center for high heat.
2. Grill 2-3 minutes per side until golden brown with crispy edges, rotating for even browning.
3. Move to the cooler edge to keep warm while the rest finish.

Step 6: Serve

1. Serve immediately with sour cream and salsa or green chile sauce.
2. Enjoy the crispy, flavorful sopapillas sizzling from the grill!

Tips

• Use the reverse sear method: sear meat on the 1,000°F center grate, then finish cooking on the outer cooktop to control doneness.
• Remove meats from the grill when they're 15°F below your target internal temp to prevent overcooking.
• Use butter on the Arteflame instead of oil for richer grilled flavor.
• Chop ingredients finely for better stuffing inside sopapillas.
• Do not overstuff to prevent splitting while grilling.

Variations

1. Green Chile Chicken: Use grilled shredded chicken and add roasted Hatch green chile for a true New Mexico bite.
2. Spicy Chorizo & Cheese: Replace ground beef with grilled Mexican chorizo and use pepper jack cheese for a spicy kick.
3. Veggie Black Bean: Skip meat and fill with grilled zucchini, bell peppers, onions, black beans, and queso fresco.
4. Southwest BBQ Beef: Use grilled brisket tossed in BBQ sauce and stuff with grilled onions and cheddar.
5. Breakfast Sopapillas: Fill with grilled scrambled eggs, bacon or sausage, cheese, and salsa for a morning twist.

Best pairings

• Grilled street corn with cotija and lime
• Charred avocado slices
• Mexican rice or cilantro lime rice
• Fresh agua fresca (like hibiscus or watermelon)
• A crisp Mexican lager or smoky mezcal margarita

Conclusion

These Grilled Stuffed Sopapillas are a crispy, cheesy homage to New Mexico flavors, reimagined for the Arteflame grill. With the perfect sizzle on molten steel and the searing heat of the center grate, every sopapilla gets a crisp bite and molten filling. Make these for your next cookout and wow your guests with bold, flame-grilled flavors.