Chicken Stuft Potato Puffs Rellenos De Papa Con Pollo Recipes

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Papas Rellenas (Fried Stuffed Potatoes) image

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Provided by alu1977

Categories Appetizers and Snacks Meat and Poultry Beef

Time 4h15m

Yield 12

Number Of Ingredients 16

Ingredients

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4 eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g

RELLENOS DE PAPA (STUFFED MASHED POTATOES)

Rellenos De Papa (Stuffed Mashed Potatoes) image

I found this one at a Puerto Rican website (El Boricua.com) when I was not able to get a hold of GMa to tell me how to make them. :) It makes the process way much simple than the traditional. Yummy yummy!

Provided by l0ve2c00k

Categories Potato

Time 50m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
7 tablespoons margarine
salt and pepper
1/4 teaspoon garlic powder
1 cup milk
4 cups instant potato flakes
1 egg
3 tablespoons cornstarch (for dusting rellenos)
1 lb prepared ground beef or 1 lb pork, seasoned with
sofrito sauce
oil (for frying)

Steps:

Bring water to a boil and remove from heat.
Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
Add the potato flakes. The mixture should be pretty thick and dry.
Add a slightly beaten egg and mix well.
Let the potatoes sit to cool down.
Divide potato mixture into 6 balls.
Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
Fry over medium-high heat until golden.
Note: all purpose flour can be used instead of cornstarch.

Nutrition Facts : Calories 384, Fat 23.2, SaturatedFat 6.8, Cholesterol 79.2, Sodium 233.8, Carbohydrate 27.3, Fiber 1.9, Sugar 1, Protein 16.5

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