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MorningStar Farms® Chorizo Papa Rellena
MorningStar Farms® Chorizo Papa Rellena 1

MorningStar Farms® Chorizo Papa Rellena

Products Used: MorningStar Farms® Chorizo Crumbles
Servings: 6


  • 4 ea. Large potatoes, peeled and diced
  • to taste Kosher salt
  • 1 Tbs. Olive oil
  • 3 ea. Garlic cloves, minced
  • 1 lb. MorningStar Farms® Veggie Chorizo Crumbles
  • to taste Black pepper, ground
  • ½ tsp. Mexican oregano
  • 4 ea. Eggs
  • 2 cups Panko
  • 1 cup All-purpose flour
  • 4 cups Frying oil
  • 6 oz. Chipotle mayo
  • to garnish Petite lettuce
  • 6 ea. Eggs, poached
  • to garnish Char pepper

Recipe Directions

1. 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 15-20 minutes.
2. Drain and allow to steam dry for two minutes.
3. Mash in a bowl with 1/2 teaspoon salt until there are not more lumps. Set aside to cool.
4. Heat the olive oil in a large skillet over medium heat, add the garlic and cook until translucent.
5. Increase heat to medium-high and stir in the chorizo. Season with salt, pepper, and oregano. Remove from skillet into a mixing bowl and allow to cool to room temperature.
6. Line a baking sheet with plastic wrap or waxed paper and set aside.
7. Beat the eggs in a mixing bowl then set aside.
8. Pour the bread crumbs and flour into separate shallow dishes and set aside.
9. Once the potatoes and chorizo have cooled, form the potato balls by grabbing a handful of mashed potatoes and splitting the handful into two equal portions. Form each piece into a small bowl shape and fill with the seasoned chorizo mixture.
10. Place the two halves together, seal the edges, and smooth to make a round ball.
11. Gently roll the ball in the flour to coat and shake off the excess flour.
12. 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.
13. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 for two hours.
14. To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 deg F (175 deg C).
15. Cook the potato balls in the hot oil two at a time, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch.
16. Drain on a paper towel-lined plate before serving.
17. To serve: In shallow bowl place 1 oz. of chipotle mayo and spread to form a circle about 3 inches in diameter. Cut chorizo ball in half and place on top of mayo showing the chorizo, place the other ball next to it. Garnish with petite lettuces, poached egg, and char pepper.