Pambazos Rellenos

Pambazos Rellenos are deliciously stuffed Mexican bread, perfect for brunch, featuring a savory filling of potatoes and cheese, all dipped in a flavorful red sauce. This vegetarian delight offers a satisfying mix of textures and tastes that will please any palate.

Ingredients

• Bolillos or telera rolls - 2
• Potatoes - 200 grams
• Queso fresco - 100 grams, crumbled
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Chipotle in adobo sauce - 1 tablespoon
• Vegetable broth - 100 ml
• Oil - 2 tablespoons
• Lettuce - 1 cup, shredded
• Sour cream - 4 tablespoons
• Salt - to taste
• Pepper - to taste

Steps

1. Peel and dice the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and set aside.
2. In a skillet, heat the oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.
3. Add the boiled potatoes to the skillet, along with the chipotle in adobo, salt, and pepper. Mash gently with a fork and mix well. Stir in the crumbled queso fresco and remove from heat.
4. In a bowl, combine the vegetable broth with more chipotle sauce to taste, making a dipping sauce.
5. Lightly dip each bolillo or telera roll in the broth mixture, ensuring they are coated but not too soggy.
6. Fill each roll with the potato and cheese mixture, then place them seam side down in a heated skillet with a bit of oil.
7. Cook the pambazos over medium heat for about 3-4 minutes on each side, until golden and crispy.
8. Serve with shredded lettuce and a dollop of sour cream on top.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from potatoes and lettuce, promoting digestive health.
• Contains protein from cheese, contributing to muscle repair and growth.

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