New Mexican Sopapilla Pie arrives at the table with golden, pillowy pastry and a savory, spiced filling — a refined twist on Southwestern comfort. This New Mexican Sopapilla Pie layers tender crescent dough, seasoned beef and a bright enchilada-style sauce, finished with melted cheese and a honey drizzle for sweet-heat contrast. For a suggested accompaniment that balances richness, see our best side dish for chicken pot pie guide.
Why Make This Recipe
- Effortless Yet Elegant: Simple assembly with a dramatic, restaurant-worthy finish.
- Minimal Ingredients: Pantry-friendly staples transform into an elevated centerpiece.
- Impressive Flavor: A balance of smoky spices, tangy enchilada sauce and a sweet honey finish.
This version elevates a familiar sopapilla pie by emphasizing texture contrast — flaky, butter-brushed dough against a silky, spiced filling — and by recommending freshly shredded cheese and a light honey drizzle to temper the savoriness.
Ingredients
Base
- 2 cans refrigerated crescent dough (8 oz each), unrolled and at room temperature — for pliable seams.
- 2 tablespoons unsalted butter, melted for brushing.
Filling / Sauce
- 1 lb (450 g) lean ground beef (90/10) — drains cleanly.
- 1 small yellow onion, finely diced.
- 2 cloves garlic, minced.
- 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, pinch of cayenne (optional).
- 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- 1 (10–12 oz) can red enchilada sauce or green chile enchilada sauce (choose New Mexican-style for authenticity).
- 1/4 cup beef stock or water — to deglaze.
Topping
- 2 cups freshly shredded Monterey Jack or mild cheddar — do not use pre-shredded.
- 1/4 cup honey, for drizzling (adjust to taste).
- 2 tablespoons chopped fresh cilantro or scallions for garnish.
Precision notes: dough at room temperature prevents tearing; use freshly shredded cheese for optimal melt and texture; drain excess fat from the pan.
How to Make New Mexican Sopapilla Pie
- Preheat the oven to 375°F (190°C). Lightly butter a 9-inch pie plate or a 9×9-inch square baking dish.
- Mini-tip: Cold oven spring can deflate pastry; room-temperature dough bakes more evenly.
- Brown the beef: heat a skillet over medium-high, add the ground beef and diced onion. Cook until meat is nicely browned and onions turn translucent — the mixture should begin to caramelize at the edges.
- Mini-tip: Deglaze the pan with the beef stock, scraping the browned bits to capture all flavor.
- Add garlic and spices: stir in garlic, cumin, smoked paprika, cayenne (if using), salt and pepper. Cook one minute until fragrant and the aroma deepens.
- Stir in enchilada sauce: pour the sauce into the skillet and simmer 2–3 minutes until slightly reduced and glossy. The filling should be saucy but not watery — spoonable, not runny.
- Prepare the base: unroll one can of crescent dough and press it into the buttered dish, sealing seams to form a single sheet. The dough should reach the edges and feel soft to the touch.
- Layer the filling and cheese: spread the warm beef mixture evenly over the dough. Sprinkle the shredded cheese in an even layer — you want a molten, cohesive filling once baked.
- Top with dough: unroll the second can of dough and drape over the filling. Trim any excess and crimp the edges to seal. Brush the top generously with melted butter for color and sheen.
- Bake until golden: place the pie on the middle rack and bake 20–25 minutes, or until the top is deep golden brown and the cheese bubbles at the seams. The pastry should feel crisp and slightly flaky to the touch.
- Rest and finish: let the pie rest 8–10 minutes to set. Drizzle honey over each slice just before serving and sprinkle with cilantro or scallions. The contrast of warm, savory filling and sweet honey creates the signature sopapilla effect.
- Mini-tip: a short rest preserves the filling’s structure for cleaner slices.
How to Serve New Mexican Sopapilla Pie
Slice the pie into generous wedges and serve on warm plates. Arrange each slice with a delicate honey drizzle and a scattering of fresh cilantro or microgreens for color. Offer crema or avocado slices on the side and a small bowl of pickled red onions for a bright, acidic counterpoint. For a composed table, pair with a crisp salad or see our recommended sides in the best side dish for chicken pot pie guide.
How to Store New Mexican Sopapilla Pie
Cool the pie to room temperature before covering loosely with foil or placing in an airtight container. Refrigerate up to 3 days. To maintain a crisp top when reheating, warm individual slices in a 350°F (175°C) oven for 10–12 minutes, tenting with foil the last few minutes to prevent over-browning. Avoid microwaving if you want to preserve pastry texture; if necessary, microwave briefly and finish in a hot skillet to recrisp the crust.
Tips to Make New Mexican Sopapilla Pie
- Use freshly shredded cheese for a silkier melt and better texture.
- Don’t overfill with sauce; the filling should be thick enough to slice neatly.
- Brush the top with melted butter twice: once before baking and once immediately after for a glossy, golden finish.
- Let it rest; waiting 8–10 minutes yields cleaner slices and a polished presentation.
Variation (if any)
- Vegetarian: substitute crumbled tempeh or sautéd mushrooms with black beans and increase spices for depth.
- Green chile twist: use a New Mexico green chile enchilada sauce and pair with pepper jack for a pronounced regional profile.
- Individual pies: bake in ramekins for elegant single-portion presentations, finishing each with a microgreen sprig.
FAQs
Can I make this ahead of time?
Yes. Assemble the pie and refrigerate, covered, for up to 24 hours; bake directly from chilled, adding a few extra minutes to the baking time.
Can I freeze the pie?
Freeze fully cooled, tightly wrapped in foil and plastic wrap for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warmed through.
What honey pairs best with this pie?
Use a mild, floral honey (wildflower or orange blossom) to complement the spices without overpowering them.
Conclusion
New Mexican Sopapilla Pie offers a polished way to showcase Southwestern flavors: golden, buttery pastry, a richly seasoned filling and a finishing honey drizzle that lifts the whole dish. It’s approachable for weeknight entertaining yet refined enough for a dinner party. If you enjoyed this recipe, you might also find inspiration in the detailed New Mexican Sopapilla Pie – 12 Tomatoes write-up. Please share your plating photos or adjustments in the comments — how would you make this dish your own?
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New Mexican Sopapilla Pie
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A refined twist on Southwestern comfort showcasing golden, pillowy pastry layered with seasoned beef, enchilada sauce, and melted cheese, finished with a honey drizzle for a sweet and savory contrast.
Ingredients
- 2 cans refrigerated crescent dough (8 oz each)
- 2 tablespoons unsalted butter, melted
- 1 lb lean ground beef (90/10)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Pinch of cayenne (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (10–12 oz) can enchilada sauce (red or green)
- 1/4 cup beef stock or water
- 2 cups freshly shredded Monterey Jack or mild cheddar cheese
- 1/4 cup honey (for drizzling)
- 2 tablespoons chopped fresh cilantro or scallions (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9-inch pie plate or a 9×9-inch baking dish.
- Brown the beef: In a skillet over medium-high, cook the ground beef and diced onion until browned and the onions are translucent.
- Deglaze the pan with beef stock, scraping the browned bits for flavor.
- Add garlic, cumin, smoked paprika, cayenne, salt, and pepper; cook for one minute until fragrant.
- Stir in enchilada sauce and simmer for 2–3 minutes until glossy.
- Prepare the base: Press one can of crescent dough into the buttered dish, sealing seams.
- Layer the filling and cheese: Spread the beef mixture over the dough, then sprinkle shredded cheese on top.
- Top with dough: Unroll the second can of dough over the filling and crimp the edges to seal. Brush with melted butter.
- Bake for 20–25 minutes or until the top is golden brown and cheese bubbles.
- Let rest for 8–10 minutes, drizzle with honey, and garnish with cilantro or scallions before serving.
Notes
For cleaner slices, let the pie rest after baking. Use freshly shredded cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg