Chef Lou's papas rellenos

Chef Lou's papas rellenos

PAPAS RELLENOS

Ingredients for Mashers

2 medium (3/4 lb) Idaho potatoes
2 cups chicken or vegetable broth, or water
1 tablespoon butter
2 tablespoon heavy cream
Salt & pepper to taste


1 tablespoon butter
1/2 cup chopped onion
1/3 cup chopped green chiles
pinch Cajun seasoning(optional)

Method

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 and pepper. Sauté onion in 1 tablespoon butter until almost burnt. Add green chilies and Cajun seasoning and mix well.

Chill for at least 1 hour

Ranchero Sauce

1 1/2 cups chicken broth
1 tablespoon chile powder
1 tablespoon cumin
1 teaspoon granulated garlic
1 1/2 cups chile sauce
1 tablespoon chopped cilantro
Couple dashes Tabasco

Bring all ingredients to a boil in a medium saucepan. Keep warm until ready to use.

For rellenos

1/4 cup melted butter
4 eggs, beaten
prepared ranchero sauce

To make rellenos

Heat skillet. Add 2 tablespoons butter to skillet. Form potatoes into 1 1/2 inch long, egg-shaped balls. Drop into egg wash. Drop potatoes into a skillet (use excess egg, it makes ‘em good!) Brown on each side for about 1 1/2 minutes (total time). 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 if desired.

Makes about 10 rellenos. 

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