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Beet Causa Stuffed with Chicken and Avocado

  • Prep 40 min
  • Total 1 hr 10 min
  • Ingredients 12
  • Servings 6
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Ingredients

For the causa:

2
lb potatoes
Salt and pepper, to taste
Juice from 2 lemons
Ground yellow chili pepper, to taste (optional)
1/4
cup vegetable oil
1
medium-sized beet

For the filling:

3
chicken breast fillets, cooked and shredded
Mayonnaise, to taste
2
avocados, peeled and cut into slices
4
hard-boiled eggs
Salt, to taste
Coriander, to garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
522.3
% Daily Value
Total Fat
31.4g
48%
Saturated Fat
5.6g
28%
Cholesterol
180.0mg
60%
Sodium
892.2mg
37%
Total Carbohydrate
35.5g
12%
Dietary Fiber
8.8g
35%
Sugars
3.2g
Protein
27.2g
% Daily Value*:
Vitamin C
79.10%
79%
Calcium
6%
6%
Iron
15.60%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You may use as many layers as you wish, stacking these layers in any order.

Directions

  • 1 For the causa: Set the potatoes in a pot with water and let cook over medium heat. Once cooked, remove the potatoes and peel, while still hot. Use a potato ricer to make a mash, and let the mash cool a few minutes before stirring in seasoning. Season with salt and pepper, lemon juice, ground yellow chili pepper (optional), and oil.
  • 2 Fill a pot with water and cook the beet the same way you cooked the potatoes. Once fully cooked, peel and cut into pieces. Throw pieces into blender and blend until mashed.
  • 3 Gradually mix the beet with the causa mix until achieving the desired color. It’s important to add the beets little by little, since the beet mash can over-soften the potato.
  • 4 For the filling: Mix the chicken with a little mayonnaise, to taste.
  • 5 Spread a layer of the causa with mayonnaise. Add a layer of chicken (previously mixed with mayonnaise) and cover the chicken with another layer of causa.
  • 6 Spread the top layer with mayonnaise and add the slices of avocado and hard-boiled egg. Sprinkle with salt. Spread with mayonnaise and add an additional layer of causa, carefully pressing down to set the layers.
  • 7 Repeat this process, adding yet another layer of chicken and causa.
  • 8 Garnish with mayonnaise, hard-boiled egg and coriander.

Causa rellena is one of the most popular starters served in any creole Peruvian buffet, and it's made with mashed potato and dressing. This time, I've changed up the traditional recipe, adding delicious flavor and a distinct color that can be only achieved by incorporating cooked beet.

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 10, 2015

Causa rellena is one of the most popular starters served in any creole Peruvian buffet, and it's made with mashed potato and dressing. This time, I've changed up the traditional recipe, adding delicious flavor and a distinct color that can be only achieved by incorporating cooked beet.