Nothing says fiesta like chicken-stuffed potato bombs. Crispy, cheesy and perfect for dunking into zesty salsa.
8 medium potatoes, peeled and roughly chopped
Water to boil potatoes
1 teaspoon chili pepper
Salt and pepper
1 tablespoon vegetable oil
3 garlic cloves, minced
1 cup onions, diced
1 cup bell pepper, diced
6 chicken thighs, diced
2 teaspoons chili powder
2 teaspoons ground cumin
Mexican cheese mix
2 cups breadcrumbs
Vegetable oil for frying
Let's get Cooking...
Bring water to a boil, add the roughly chopped potatoes. Boil until potatoes are tender. Drain, then season with salt, pepper and 1 teaspoon of chili pepper; mash. Set aside to cool.
Heat skillet with vegetable oil. Add minced garlic, onions, and bell pepper. Cook until onions are translucent. Add diced chicken, season with salt and pepper, chili powder and cumin. Cook until chicken is done. Set aside to cool.
Grab a handful of the mashed potatoes and form a patty. Take a heaping spoonful of the chicken mix and plop into the middle of the patty. Add cheese and form the patty into a ball. Repeat with remaining ingredients.
Dip the potato balls into egg and breadcrumbs. Repeat.
Fry in vegetable oil until golden brown and crispy. Enjoy with salsa!