Chilies Papas Rellenas

• 2 lbs mashed potatoes (hot)
• 2 eggs (lightly beaten)
• 4 teaspoons cornstarch
• 2 tablespoons olive oil
• 2 (2 ounce) cansof dice green chilies, drained
• 4 tablespoons sofrito sauce
• 4 tablespoons tomato sauce
• 2 teaspoons dried oregano
• 1 teaspoon salt
• vegetable oil (for deep frying)

1. Mix together hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch.
2. Set aside and let cool.
3. In a sauce, combine sofrito, tomato sauce, diced chilies, oregano and salt.
4. Mix thoroughly.
5. Cook over low heat, simmer for 30 minutes.
6. Remove from heat and cool.
7. Spread a spoonful of potato dough mix in palm of hand.
8. Make an indentation in middle and stuff it with some of the chili-tomato mixture.
9. Cover filling with more potato dough.
10. Shape into a ball.
11. Dust ball lightly with remaining cornstarch.
12. Repeat with remaining mixtures.
13. Deep fry stuffed potato balls until golden (about 2 minutes).
14. Remove and drain on paper towels.

potatoes, eggs, cornstarch, olive oil, green chilies, sofrito sauce, tomato sauce, oregano, salt, vegetable oil

Taken from www.food.com/recipe/chilies-papas-rellenas-231684 (may not work)