Llapingachos – Potato Cakes Filled with Cheese
Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador.
Ingredients:
2 kilos de papas – 2 kilos potatoes
1 cebolla blanca finamente picada – 1 finely diced white onion
4 cucharadas de aceite – 4 tablespoons oil
1/4 de queso rallado – 1/4 cup grated cheese
2 yemas de huevo – 2 egg yolks
sal al gusto – salt to taste
Preparation:
Haga un refrito con la cebolla y el aceite. Haga hervir las papas con sal y cuando esten suaves aplstelas hasta formar un pure Agrege a la papa el refrito y con estas haga bolitas. Haga un hueco en las bolitas y en el meta el queso, cierrelos hasta que tomen la forma de unas gruesas tortillas. Pongalos en un sarten hasta que doren.
Boil the potatoes and mash, or use leftover mashed potatoes. Saute the onion in oil until very soft, then mix into the potatoes. Shape the potato mixture into equal sized balls. Poke a hole in each ball and stuff with the cheese, then seal the hole. Flatten into patties. They work better when chilled before sauteing in oil until nicely browned.

Note:
The cheese may be mixed in with the potato and onion mixture before the patties are made.
References :

4 cups black beans cooked with garlic and bacon
3 cups cooked corn
1 tablespoon lime juice
1/2 – 3/4 cup minced fresh jalapeno
1/2 – 1 teaspoon cumin ( to your liking)
1/4 cup chopped cilantro

Let beans cool. Stir in cooked corn and rest of ingredients. Serve with home made corn chips.

Homemade bean dip with homemade chips.
4 cups of pinto beans cooked with garlic, bacon grease and salt. Add cumin or coriander to taste.
3/4 cup minced fresh jalapeno, or serrano (depending on the heat you want; or use the mild canned stuff)
3/4 cup minced onion
1 cup grated cheese (cheddar or white Mexican)

Smash the beans until smooth. Add the rest of ingredients and only heat enough to let the cheese melt and become nice and gooey. Serve with homemade corn chips
References :