Papa Rellenos Stuffed with Ranchero Queso Fresco and Beef Chorizo

Back
  • PREP TIME
    20 Mins
  • COOK TIME
    45 Mins
  • SERVINGS
    Serves 6-8
  • Share:

Papa Rellenos Stuffed with Ranchero Queso Fresco and Beef Chorizo

There’s no better fun than game night at the Chavez house! Friends stopping by on a Friday night after a long week of work to unwind with good food, drinks, and laughter. Of course, with our friends we get a little competitive, but that’s all part of the fun.

We love sharing small bites to keep the players on their toes. Our recipe for Papa Rellenos hits a bullseye every time. Crispy on the outside, light and fluffy on the inside, the joining of the Cacique Ranchero Queso Fresco, Cacique Beef Chorizo and potatoes takes our guest to their happy place every time.

For many, it’s a throwback to the flavors they grew up with for breakfast – chorizo con papas. The queso fresco turns soft and creamy after being deep fried. The panko bread crumbs add an excellent crunch as you bite down.

WHAT YOU NEED:

Beef Chorizo
Beef Chorizo
Learn More
Find in store
Crema Mexicana
Crema Mexicana
Learn More
Find in store
Ranchero® Queso Fresco
Ranchero® Queso Fresco
Learn More
Find in store
  • 1 package Cacique® Ranchero® Queso Fresco
  • 1 package Cacique® Beef Chorizo
  • ¼ cup Cacique® Crema Mexicana
  • 3 pounds potatoes (about 8 medium), peeled and cut into wedges
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 cup seasoned panko breadcrumbs
  • Vegetable Oil for deep frying
  • For the Cream Sauce:
  • 1 cup of Cacique® Crema Mexicana
  • ½ cup of Cacique® Ranchero® Queso Fresco, crumbled
  • ½ bunch of cilantro, minced
  • 1 serrano chile, minced

HOW TO MAKE IT:

  1. Place potatoes in a large stock pot and cover with cold water. Bring to a boil over high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, in a medium skillet, cook the beef chorizo until fully cooked about 5 to 8 minutes and place on paper towels to drain.
  3. Drain cooked potatoes; mash with salt and pepper and add about ¼ cup of Cacique Crema Mexicana. Add egg and continue to mash.
  4. With a large ice cream scoop (or a ¼ cup measuring cup), shape mashed potatoes into a 2-ounce patty. Place a teaspoon of chorizo and a teaspoon of queso fresco in the center.
  5. Shape potatoes around filling, forming a ball. Repeat. It makes about 24 balls. Place breadcrumbs on a plate. Roll the potato balls in the breadcrumbs to coat. Refrigerate potato balls for about 30 minutes to help hold their shape before frying.
  6. In a medium sized deep pot, heat oil to frying temperature between 360 to 375 degrees. Fry potato balls, a few at a time, for approximately 1 minute or until golden brown. Drain on paper towels.
  7. For the cream sauce, combine all ingredients in food processer and blend until smooth.