Papadillas Nachos with Peruvian Potato Dip

Ready in 40 minutes
Complexity: Sous Chef
Serves 20 People

Two ways to enjoy potatoes! A light but satisfyingly crunchy chip with a savory dip.

Papadillas Nachos with Peruvian Potato Dip
Serves: 20 servings
  • Papadillas:
  • 1 ½ cups Idahoan® Real Mashed Potatoes (Item #00311, 00313, 20405, 85250)
  • 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
  1. Combine Idahoan Real Mashed, 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.


Mix It Up

Substitute other great products for endless flavor combinations!

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