2 versions of Yapingachos Potato Balls filled with chile cheese mixture

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YAPINGACHOS

 

Source: " Hot and Spicy and Meatless " by Dave DeWitt,

Mary Jane Wilan, and Melissa T. Stock

 

Yield: 5 to 6 servings

4 cups diced, peeled raw potatoes

1/2 teaspoon salt

1 egg yolk (or egg substitute)

2 tablespoons cornstarch

1 1/2 cups chopped onion

2 tablespoons margarine

1/2 cup freshly grated Parmesan cheese

1/2 cup small-curd, low-fat creamed cottage cheese

1/4 cup chopped fresh chilies, *SEE NOTE

1/4 cup vegetable oil

 

Place the potatoes in a large saucepan, cover with

water, and add the salt. Bring to a boil and cook

until tender, about 10 to 15 minutes. Drain and mash.

Add the egg yolk and cornstarch and mix well.Saute the

onions in the margarine until golden. Remove from the

heat. Add the cheeses and the chilies and mix well.

Shape the mashed potatoe mixture into 10 balls,

putting some of the chile cheese mixture into the

middle of each.Flatten the balls and saute in the hot

oil until well browned on both sides.

 

*NOTE: Use chiles such as yellow wax substituting

jalapenos for more heat, or New Mexican green chiles

for less.

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Yapingachos Mexican

 

Potato Balls filled with chile cheese mixture.

 

Ingredients

4 cups diced, peeled raw potatoes

1/2 teaspoon salt 1 egg yolk (or egg substitute)

2 tablespoons cornstarch

1 1/2 cups chopped onion

2 tablespoons margarine

1/2 cup freshly grated Parmesan cheese

1/2 cup small-curd, low-fat creamed cottage cheese

1/4 cup chopped fresh chilies,*SEE NOTE

1/4 cup vegetable oil Directions

 

Place the potatoes in a large saucepan, cover with

water, and add the salt. Bring to a boil and cook

until tender, about 10 to 15 minutes. Drain and mash.

Add the egg yolk and cornstarch and mix well. Saute

the onions in the margarine until golden. Remove from

the heat. Add the cheeses and the chilies and mix

well. Shape the mashed potatoe mixture into 10 balls,

putting some of the chile cheese mixture into the

middle of each. Flatten the balls and saute in the hot

oil until well browned on both sides. *NOTE: Use

chilies such as yellow wax substituting jalapenos for

more heat, or New Mexican green chiles for less.

Serving SuggestionsYield: 5 to 6 servings

 

 

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