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.