Papas Rellenas de Queso

Name: Papas Rellenas de Queso
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 2 lbs (900 g) russet potatoes, peeled, halved; salt, for salting boiling water; 2 tbsp (30 g) unsalted butter, at room temperature; 2 tbsp (30 ml) whole milk; black pepper, freshly ground; 8 oz (225 g) low-moisture mozzarella cheese, cut into ½-inch (1.3 cm) cubes; 4 oz (115 g) queso fresco, crumbled; ¼ medium (30 g) yellow onion, minced; 1 tbsp (3 g) fresh cilantro, finely chopped (optional); 2 whole (100 g) large eggs; 3 tbsp (45 ml) whole milk; 2 quarts (2000 ml) vegetable oil (canola, peanut, or corn oil), for deep frying; salt, for finishing

From the MyKitchenBank Kitchen

Creamy mashed potatoes stuffed with melted low-moisture mozzarella and crumbled queso fresco, shaped into patties, dipped in beaten egg, and deep-fried until golden and crispy. A beloved Latin American appetizer or side dish with a contrast of fluffy inside and crunchy exterior.

Prep: 35 min
Cook: 20 min
Wait: 35 min
Total: 1 hr 30 min
Makes: 12 cheese-stuffed papas

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Steps

Before you start

Peel and halve the potatoes ahead of time so you're ready to boil
Read through the frying steps to become comfortable with the technique before you start
Have all filling ingredients prepped, measured, and ready before you begin
Set up a cooling station with a paper towel-lined plate near your frying pot

1
Boil the potatoes
- Bring a medium pot (4-quart) of salted water to a boil.
- Add the halved potatoes, return to a boil, then reduce the heat to medium and simmer uncovered for 18–22 minutes, until a fork easily pierces the largest piece with no resistance.
- Drain well in a colander and return to the pot.
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Ready when: Fork easily pierces the largest piece with no resistance
Tip: Leaving potatoes halved (not smaller) ensures even cooking without waterlogging; if using very large potatoes, quarter them instead.
2
Mash and season potatoes
- While the potatoes are still warm (but cool enough to handle with tongs), add the unsalted butter and 2 tablespoons whole milk to the hot pot.
- Mash with a potato masher or large fork until smooth and creamy, leaving a few small lumps for texture if desired.
- Season with ½ teaspoon salt and a pinch of black pepper.
- Set aside and let cool for 5 minutes so the mixture is easier to handle and form.
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Ready when: Potatoes are smooth, creamy, and cool enough to handle
Tip: Mash while potatoes are still hot so butter and milk incorporate smoothly; leaving a few lumps prevents gluey, pasty potatoes.
3
Prepare cheese filling
- In a small bowl, combine the mozzarella cubes, crumbled queso fresco, minced yellow onion, and finely chopped cilantro (if using).
- Gently toss to combine.
- Set aside until ready to stuff the papas.
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Ready when: All ingredients are evenly combined
Tip: Mix the filling just before assembly so the cheese stays firm; don't mix it earlier or the cheese may begin to weep.
4
Form and stuff the papas
- Wet your hands lightly with cold water to prevent sticking.
- Scoop about 3 tablespoons (50 g) of mashed potato into your palm and flatten into a 3-inch (7.5 cm) disc.
- Place about 1 tablespoon (15 g) of cheese filling in the center.
- Fold the edges up and around the filling, gently rolling in your palms into an oval or ball shape, ensuring the filling is completely sealed and no cheese is visible.
- Repeat with the remaining potatoes and filling; you should have about 12 papas.
- Work quickly while the potatoes are still pliable; if the mixture cools and begins to crack, refrigerate for 10–15 minutes before continuing.
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Ready when: All papas are fully sealed with no cheese visible
Tip: Keep your hands lightly damp (not dripping wet) to prevent sticking without cooling the potatoes too much; work quickly to avoid the mixture becoming stiff and cracking.
5
Prepare egg wash and heat oilOven 350°F / 175°C
- In a small shallow bowl, whisk together the 2 large eggs and 3 tablespoons whole milk until well combined.
- Pour 2 quarts (2 liters) of vegetable oil into a deep heavy-bottomed pot or Dutch oven (5-quart).
- Place on the stove over medium-high heat and heat for 8–10 minutes until the oil reaches 350°F (175°C).
- Use an instant-read thermometer to verify the temperature; the oil is ready when it shimmers and a tiny piece of potato immediately sizzles and floats.
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Ready when: Oil reaches 350°F (175°C); a tiny piece of potato immediately sizzles and floats
Tip: Use a thermometer, not guesswork—oil that's too hot will brown the outside before heating the inside; too cool will make papas greasy. Keep oil between 340–360°F (170–182°C) during frying.
6
Fry the papas in batchesOven 350°F / 175°C
- Working in batches of 4–5 papas so the pot isn't crowded and temperature doesn't drop significantly, gently roll each papa in the egg wash to coat all sides, then carefully slide it into the hot oil.
- Fry for 3–4 minutes per side, turning halfway through with a slotted spoon, until deep golden brown on all sides.
- Papas should float in the oil and have no pale spots.
- Transfer to a paper towel-lined plate using a slotted spoon.
- Maintain the oil temperature at 350°F; if it drops below 340°F, let it come back up (2–3 minutes) before frying the next batch.
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Ready when: Deep golden-brown crust all over, papas float, no pale spots
Tip: Don't move papas for the first 2 minutes after they enter the oil so they develop a crispy exterior without breaking apart or sticking together.
7
Season and serve
- While the papas are still warm (a minute or two out of the oil), sprinkle lightly with salt to taste.
- Serve immediately with lime wedges, salsa verde, fresh pico de gallo, sour cream, or a spicy dipping sauce of your choice.
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Ready when: Papas are salted and ready to serve
Tip: Serve papas immediately while they're crispy on the outside and creamy inside; they lose their textural contrast as they cool.

Good to know

Tips

Use low-moisture mozzarella, never fresh mozzarella, which contains too much water and will leak and splatter during frying.
Maintain consistent oil temperature (340–360°F / 170–182°C) throughout frying. If oil cools too much, papas absorb oil and become greasy instead of crispy.
Keep your hands lightly damp when forming papas to prevent sticking; work quickly before the potato mixture cools and cracks, or refrigerate for 10–15 minutes if needed.
Serve papas immediately while crispy on the outside and creamy inside for the best contrast; they lose their textural appeal as they cool and the exterior softens.

Make ahead

Yes. Assemble the papas up to 8 hours ahead, cover tightly, and refrigerate. Fry them from cold without thawing, adding 1 minute extra to each side to ensure the inside warms through.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 4 days in an airtight container; reheat on a baking sheet at 350°F (175°C) for 8–10 minutes until heated through. Freezer: up to 3 months unfried; fry from frozen, adding 1–2 minutes per side. Or freeze after frying (up to 3 months) and reheat at 350°F for 10–12 minutes.

Substitutions

low-moisture mozzarella cheese → Fresh Oaxaca cheese, Muenster, or white cheddar. Use low-moisture varieties only; fresh mozzarella will leak during frying. Amounts are the same.
queso fresco → Cotija, feta, or ricotta salata. Use the same amount, or increase mozzarella to 10 oz (280 g) if you prefer to omit the queso fresco entirely.
vegetable oil (canola, peanut, or corn oil) → Canola, corn, or sunflower oil. Avoid olive oil, which has a low smoke point. Peanut oil is also excellent if you have no allergies in your household.
yellow onion → Diced bell pepper, jalapeño, or finely minced poblano. Use 2 tablespoons (15 g) diced bell pepper for sweetness, or add jalapeño for heat. Omit entirely if you prefer a milder filling.