If you’ve never tried Chilean papas rellenas before, you’re in for a treat — and maybe a little obsession. These crispy stuffed potato balls are comfort food at its finest, filled with seasoned ground beef and surprise bits of chopped egg, then pan-fried or baked to golden perfection. Whether you call them street food, a family dish, or just your new favorite snack, one thing’s for sure: they disappear fast.
A Little Chilean Backstory
I first learned how to make papas rellenas from my aunt during summer visits to Santiago. Her tiny apartment kitchen always smelled like something incredible — garlic, onions, and that cozy scent of home-cooked magic. She’d hand me a spoon, let me mash potatoes like it was play dough, and smile as I got the filling everywhere. That’s how food memories are made.
What I love about the Chilean version is how humble the ingredients are — just meat, potatoes, and a few spices — but when you bring them together the right way, the result feels like a hug in food form.
What Makes These Unique?
You’ll find papas rellenas all across Latin America, but Chile’s version has its own personality:
- Hard-boiled egg bits mixed into the meat. Sounds odd? It’s not. That creamy texture takes it to another level.
- Mild spices like cumin and paprika bring warmth without overpowering the dish.
- Oval shape — a small visual detail, but it matters in tradition.
How to Serve Them
You can absolutely serve these as a main with a salad, rice, or grilled veggies. Or treat them like a hearty snack with dipping sauces — I recommend chimichurri or a smoky aioli.
Tips & Variations
- Cheese inside: Add a cube of cheese in the center before sealing.
- Vegetarian option: Sautéed mushrooms or lentils work beautifully.
- Spice it up: Add chopped jalapeño or hot sauce to the filling.
- Freeze for later: Make a big batch and freeze them uncooked. Just thaw and bake/fry when needed.
- Make mini ones: Perfect for appetizers or kids’ lunchboxes.
Storage
- Fridge: Store cooked papas rellenas in a sealed container for up to 3 days.
- Freezer: Uncooked ones freeze best. Flash-freeze, then store in a freezer bag.
- Reheat: Bake at 375°F until heated through for the crispiest texture.
Nutrition (Per Serving)
- Calories: ~350
- Protein: 15g
- Carbs: 35g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
Real Talk
These aren’t complicated to make, but they do take a little time and love. The kind of thing you might make on a Sunday afternoon with music playing and someone helping you in the kitchen — or stealing bites of the filling when you’re not looking.
Trust me, once you’ve had homemade papas rellenas, the frozen ones at the store just won’t cut it.
So grab your potatoes, roll up your sleeves, and bring a bit of Chile to your plate tonight.
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Papas Rellenas Recipe Chilean Style
Ingredients
Equipment
Method
- Boil and mash: Start by boiling the potatoes in salted water until fork-tender. Drain, mash until smooth, and let cool slightly. Mix in the raw egg, salt, and pepper.
- Prepare the filling: In a skillet, heat oil and cook the onions and garlic until soft. Add the ground beef and cook until browned. Season with cumin, paprika, chili powder, salt, and pepper. Fold in chopped hard-boiled egg and let it cool.
- Shape the balls: Take a scoop of mashed potato, flatten it in your palm, and place a spoonful of meat in the center. Carefully close the mash around the filling and shape into a ball or oval. Repeat.
- Bread them: Dip each one in beaten egg, then coat with breadcrumbs.
- Cook your way:
- To fry: Heat oil in a pan and cook until golden and crispy, turning gently.
- To bake: Preheat your oven to 400°F (200°C), place on a parchment-lined tray, and bake for about 20-25 minutes.
Nutrition
Notes
Use chicken for a lighter version.
Add cumin for an extra flavor boost.
Tried this recipe?
Let us know how it was!Frequently Asked Questions (FAQ)
Yes, you can prepare and freeze the papas rellenas before frying them.
Absolutely! Feel free to experiment with different meats or vegetables.
Make sure to fry them at the right temperature and drain them on paper towels afterward.
Yes, bake them at 375°F for about 20 minutes until golden.
You can make them gluten-free by using a gluten-free flour for coating.
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