Tuesday, September 1, 2009

Papas Rellenas

5 large Idaho potatoes
1 cup Bechamel Sauce
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced cooked young carrots
1/2 cup cooked baby peas
1/2 cup chopped white chicken meat
1/2 cup chopped boiled ham
1 can chipotle pepper chiles, chopped finely
salt and pepper

Bechamel Sauce:1 1/2 Tblsp. butter, 1 1/2 Tblsp. flour, 1 Cup milk, 1/2 tsp. salt,
pinch of white pepper

Wash the potatoes;dry them;bake them at 325 for 1 hour

Cut lengthwise and scoop out 3/4 of the flesh. Set potato shells aside.
Mash contents until smooth. Beat with butter and milk. Set aside.

To the hot Bechamel sauce, add grated cheese. Then, fold in vegetables, chicken, ham, and chiles. Spoon into the shells of the potatoes. Spoon mashed potatoes on top.

Bake at 325 for 20 minutes, until browned! Yum!