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Papas Rellenas with Picadillo de Pavo Recipe

Papas Rellenas with Picadillo de Pavo

Recipe courtesy Norman Van Aken, New World Kitchen: Latin American and Caribbean Cuisine

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on July 22, 2007

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    These were worth the effort. I made 3" balls though and cut them in half and made a well in both halves before sealing them together. I couldn't imagine how one could make 40 of these tiny balls but a dozen large ones were fine. I had a lof of the meat mixture leftover so not sure how that happened. My whole family loved them. Served with freshly shredded cheddar cheese, sour cream and arugala (for presentation.

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  • on January 17, 2005

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    The picadillo had an excellent flavor. A good balance of sweet and savory.

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  • on November 19, 2004

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    I've made this recipe twice already with two different crowds. These
    papas rellenas are so good that
    people cannot stop eating them.
    And I cannot even find one word that
    would describe how good these papas are.
    Thank you so much Emeril!

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  • on September 29, 2004

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    I used to pick theses up at the local Cuban market, know I don't have too, I can make them myself to share with my friends and family anytime. There too YUMMY

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