DIRECTIONS

1. 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.
2. DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
3. 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.
4. COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
5. 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.
6. ADD boiled diced potato, diced onion and remaining 1 Tbsp. oil; continue to sauté until potatoes begin to brown.
7. 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.