Cheesy Papas Rellenas (Fried Stuffed Potatoes)
Tortitas de Papa with Rajas y Queso is a delicious Mexican dish that is perfect for breakfast, lunch, or dinner. These potato cakes are stuffed with roasted poblanos and Anaheim peppers, cheese, and spices, then fried until golden brown. They are served with a simple salsa made from the leftover peppers.
How to Make Papas Rellenas
Making the Potato Mixture
The first step in making Tortitas de Papa with Rajas y Queso is to prepare the potato mixture. Start by boiling and peeling your potatoes for about 45 minutes. Once they are cooked, use a potato smasher or bean smasher to mash them down.
Next, add your spices, including two teaspoons of chicken bouillon, one and a half teaspoons of salt, half a teaspoon of parsley, one and a half teaspoons of black pepper, one teaspoon of oregano, one teaspoon of onion powder, and one teaspoon of garlic powder. Add one tablespoon of cornstarch, six tablespoons of bread crumbs (or panko), one cup of queso Cotija (or parmesan), and two cups of chopped spinach. Mix everything together and taste your potatoes for salt.
Adding the Egg
Once your potato mixture is ready, add one egg to keep everything together while frying. Mix everything together until the mixture no longer sticks to your hand. If it still sticks, add a little more breadcrumbs.
Preparing the Filling
The next step is to prepare the filling for your tortitas. Roast four chile poblanos and four green chiles (or Anaheim peppers) until they are fully charred. Then, transfer them to a bowl or large Ziploc bag and allow them to sweat for about 10 minutes.
After 10 minutes, remove the skin, stem, and seeds from the peppers, and cut them into small squares. Set aside two of the green chiles to make the salsa later.
Cooking the Filling
Heat a tablespoon of oil in a pan over medium-high heat. Add one onion and half a cup of corn and sauté for three minutes. Then, add the peppers and season with a little garlic salt. Allow the filling to cook for two minutes.
Shaping the Tortitas
Before shaping your tortitas, make sure your hands are wet. Take about half a cup of the potato mixture and roll it into a ball. Flatten it out and add some shredded queso Oaxaca, roasted peppers, and a little more cheese. Close it up and flatten it out into a patty. Place it on parchment paper and repeat the process.
Frying the Tortitas
Heat oil in a pan over medium heat. Once it is hot, carefully place the tortitas in the pan and fry them for about four minutes on each side until they are golden brown. Drain as much oil as possible from the tortitas and repeat the process.
Making the Salsa
To make the salsa, blend the two reserved green chiles with a little water in a blender. Serve the tortitas with the salsa on the side.
Kitchen tools:
Here are the required kitchen tools or equipment needed for the recipe:
- Potato masher
- Mixing bowl
- Measuring spoons and cups
- Pan
- Blender
- Parchment paper
- Spatula
- Deep fryer or a pot for frying
Pro Tips:
Here are some tips or variations to the recipe to give readers options and inspire them to try new things:
- You can add different types of cheese such as cheddar or mozzarella.
- Instead of spinach, you can use kale or any other leafy green vegetable.
- If you want to make it healthier, you can bake the tortitas instead of frying them.
- You can use different types of peppers to make the salsa spicier or milder.
Frequently Asked Questions:
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can use sweet potatoes instead of regular potatoes.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese that you like.
Q: Can I make the tortitas ahead of time?
A: Yes, you can make the tortitas ahead of time and refrigerate or freeze them until ready to fry.
Finishing Touch
Tortitas de Papa with Rajas y Queso is a delicious Mexican dish that is perfect for any time of day. These potato cakes are stuffed with roasted poblanos and Anaheim peppers, cheese, and spices, then fried until golden brown. They are served with a simple salsa made from the leftover peppers. Try making this recipe at home for a tasty and satisfying meal.
PrintCheesy Papas Rellenas (Fried Stuffed Potatoes)
- Total Time: 50 minutes
Ingredients
For the potato mixture:
6 large potatoes, boiled and peeled
2 tsp chicken bouillon
1 1/2 tsp salt
1/2 tsp parsley
1 1/2 tsp black pepper
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tbsp cornstarch
6 tbsp breadcrumbs or panko
1 cup queso Cotija or parmesan
2 cups chopped spinach
1 egg
For the filling:
4 poblano chiles
4 Anaheim or green chiles
1 onion, chopped
1/2 cup corn
1 tsp garlic salt
For the salsa:
2 roasted green chiles
Handful of spinach
1 roasted serrano chile (optional)
Handful of cilantro
2 oz cream cheese
1 chicken bouillon
1 garlic clove
Salt, to taste
1/2 tsp black pepper
Milk, as needed
Instructions
- Begin by making the potato mixture. In a large bowl, mash the boiled and peeled potatoes with a bean or potato masher.
- Add the chicken bouillon, salt, parsley, black pepper, oregano, onion powder, garlic powder, cornstarch, breadcrumbs, queso Cotija or parmesan, and chopped spinach to the bowl. Mix everything together until well combined.
- Taste the mixture and adjust the seasoning as needed. Add the egg and mix until everything is well combined.
- Shape the mixture into patties. Take a handful of the mixture and roll it into a ball, then flatten it into a patty shape. Add a spoonful of the filling to the center of the patty, then fold it over to enclose the filling.
- Fry the patties. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the patties to the skillet and cook for about 4 minutes on each side, until golden brown.
- Make the filling. Roast the poblano and green chiles until charred, then place them in a bowl or large Ziploc bag to sweat. Once they’ve cooled down, peel off the skin, remove the stem and seeds, and chop them into small squares.
- In a separate skillet, sauté the chopped onion and corn until soft. Add the chopped chiles, garlic salt, and mix everything together.
- Make the salsa. In a blender, combine the roasted green chiles, spinach, serrano chile (if using), cilantro, cream cheese, chicken bouillon, garlic clove, salt, and black pepper. Blend until smooth, adding milk as needed to thin it out.
- Serve the tortitas hot with the salsa on top.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican