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Chef Lou's Papas Rellenos

Chef Lou's Papas Rellenos

by Morning News


Posted on November 26, 2011 at 12:11 PM

Updated Saturday, Nov 26 at 12:13 PM

Ingredients for Mashers
2 medium (3/4 lb) Idaho potatoes
2 cups chicken or vegetable broth
1 tab. Butter
2 tab heavy cream
Salt & pepper to taste
1-tablespoon butter
½ cup chopped onion
1/3 cup chopped Green Chiles
pinch Cajun seasoning(optional)
Peel the potatoes and dice. Cover with chicken or vegetable broth, cover, and cook for about 15 minutes (until potatoes are tender but not mushy). Drain the potatoes. Return the potatoes to the pan and shake over low heat to dry.
Mash potatoes thoroughly. Return to pan over low heat. Beat in butter and cream with a spoon. Season with salt & pepper. In a Sauté pan, cook onion in 1-tablespoon butter until almost burnt. Add green chilies and Cajun seasoning and mix well. Incorporate into mashed potatoes.
Chill for at least 1 hour

Ingredients for Ranchero Sauce
1-1/2 cups chicken broth
1 tablespoon Chile powder
1 tab. Cumin
1 teaspoon granulated garlic
1-1/2 cups chili sauce
1 tablespoon chopped cilantro
Couple dashes Tabasco
Bring all ingredients to a boil in a medium saucepan. Keep warm until ready to use.

Method For Rellenos

¼ cup Melted butter
Egg Wash –4 eggs, beaten, with 2 tablespoons water whipped in
prepared ranchero sauce
Minced Jalapenos and chopped cilantro, as needed, if desired

To make Rellenos
 Form potatoes into 1-1/2 inch long, egg shaped balls. Heat a 12 inch(or large0 skillet. Add 2 tablespoons butter to skillet.  Place formed potatoes into egg wash. Drop potatoes into skillet(use excess egg, it makes ‘em good!) Brown on each side for about 1 minute. Flatten out with a spatula if desired. To serve, pour prepared ranchero sauce on plate. Place 3-4 papas rellenos on sauce. Garnish with minced jalapenos & chopped cilantro, if desired.  Makes about 10 rellenos.