Potato and Cheese Filling

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dscf1652This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches.  The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs


The original recipe is from Beth Hensperger’s Breads of the Southwest.

1 large onion, chopped

1 Tbs. olive oil

1-1/4 lbs. potatoes, boiled, peeled and cut into small cubes (~2 cups)

1 Tbs. chili powder

8 oz. soft cheese (goat cheese, boursin, etc.)

Salt to taste.

In a large skillet, saute the onions until translucent, about 5 minutes. Add the potatoes, chili powder, and salt to taste. Cool to room temperature. Mix in the cheese. Form into little balls to use as a filling for empanadas or kolaches.

The filling can be made ahead and refrigerated.


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