Papa Rellenos with Chorizo & Queso Fresco
WHAT YOU NEED
- 1 package Cacique® Ranchero® Queso Fresco, crumbled
- 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
- 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.
- Meanwhile, in a medium skillet, cook the beef chorizo until fully cooked about 5 to 8 minutes and place on paper towels to drain.
- Drain cooked potatoes; mash with salt and pepper and add about ¼ cup of Cacique Crema Mexicana. Add egg and continue to mash.
- 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.
- 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.
- 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.
- For the cream sauce, combine all ingredients in food processer and blend until smooth.
