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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A papas rellenas WITHOUT a meat filling; using diced chilies to kick it up. Ingredients:
2 lbs mashed potatoes (hot) |
2 eggs (lightly beaten) |
4 teaspoons cornstarch |
2 tablespoons olive oil |
2 (2 ounce) cans of dice green chilies, drained |
4 tablespoons sofrito sauce |
4 tablespoons tomato sauce |
2 teaspoons dried oregano |
1 teaspoon salt |
vegetable oil (for deep frying) |
Directions:
1. Mix together hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch.
2. Set aside and let cool. In a sauce, combine sofrito, tomato sauce, diced chilies, oregano and salt.
3. Mix thoroughly.
4. Cook over low heat, simmer for 30 minutes. Remove from heat and cool.
5. Spread a spoonful of potato dough mix in palm of hand.
6. Make an indentation in middle and stuff it with some of the chili-tomato mixture. Cover filling with more potato dough.
7. Shape into a ball.
8. Dust ball lightly with remaining cornstarch.
9. Repeat with remaining mixtures.
10. Deep fry stuffed potato balls until golden (about 2 minutes).
11. Remove and drain on paper towels.
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