COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 tsp. oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
HEAT 1/4 C. oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 Tbsp. oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
ADD boiled diced potato, diced onion and remaining 1 Tbsp. oil; continue to sauté until potatoes begin to brown.
CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.
(1 stuffed sopaipilla)
Calories from Fat250g
Total Fat 29g
Saturated Fat 7g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 75g
Dietary Fiber 6g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet