Chicken-Stuffed Sopapillas

1 cup chopped green onion
3 tablespoons vegetable oil
6 cups cooked chicken, shredded
4 cups green chile sauce
1 tablespoon ground cumin
Salt and pepper, to taste
12 sopapillas
2 cups farmer's cheese, crumbled

Saut� the onion in the oil until transparent. Add the chicken, half of the green chile sauce and salt and pepper. Season with cumin. Heat to boiling.

Split fresh fried sopapillas on one side to form a pocket. Fill with shredded chicken mixture. Top with remaining green chile sauce and cheese.

Place under broiler to melt cheese.

Serve with refried beans and Spanish rice.