University of Illinois Extension
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Causa Rellena
Total : 45 min


  • 2 pounds yellow potatoes
  • 1 cup minced yellow ají (Peruvian chili pepper)
  • 1 lemon
  • 1 teaspoon salt
  • 1 large cooked skinless chicken breast (5-6 ounces)
  • 1 small chopped onion
  • 1 cup low calorie mayonnaise
  • Lettuce leaves, olives, parsley for decoration


  1. Peel, cook and mash the potatoes.
  2. Mix the potatoes with the peppers, salt and juice from half a lemon.
  3. Knead until it forms a well mixed paste. If the potatoes don’t stick together well, add a trickle of oil and continue kneading until it sticks.
  4. In a separate container, season the onion with salt and juice from half a lemon.
  5. Then shred the chicken and mix it with half the mayonnaise.
  6. Separate the potato and chili mixture into portions and add the chicken on top of each portion.
  7. The dish can also be made with multiple layers of the potato mixture with the chicken in the middle, forming a sandwich of chicken inside two layers of potato.
  8. Decorate the portions with the rest of the mayonnaise, lettuce, olives and parsley.
Exchange: 2 starch, 1 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 230      Calories from Fat 63
% Daily Value 
11% Total Fat 7g
9% Cholesterol   26mg
20% Sodium   489mg
11% Total Carbohydrate   33g
16%   Dietary Fiber   4g
0%   Sugars   0g
20% Protein   10g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: