Papadillas Nachos with Peruvian Potato Dip
Author: 
Serves: 20 servings
 
Ingredients
  • Papadillas:
  • 1 ½ cups Idahoan® CREAMY Classic Mashed Potatoes
  • 1 cup corn flour
  • 2 ½ cups water, room temperature
  • Ground Idahoan® Steakhouse Red Mashed Potato Mix
  • Peruvian Potato Dip:
  • 1 cup Idahoan® Real Mashed, prepared
  • 1 cup cream cheese
  • ½ cup mayonnaise
  • ½ cup serrano peppers
Instructions
Papadillas:
  1. Combine Idahoan® CREAMY Classic Mashed Potatoes, corn flour and water and mix thoroughly by hand. Divide dough into 20 equal portions, roll into balls. Coat each dough ball with the ground Steakhouse Red Mashed Potato Mix.
  2. Using a tortilla press, press each ball until it is approximately ⅛” thick.
  3. Cut each tortilla into eighths and fry until golden in color.
Potato Dip:
  1. In a sauce pan, combine all the ingredients. Heat thoroughly.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=1262