Puerto Rican-Style Stuffed Potatoes

Ingredients

• 5  olives black pitted chopped
• 2 Tbsp flour 
• 0.3 cup cilantro leaves fresh finely chopped
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 2 cups oil 
• 1 small bell pepper red finely chopped
• 15  ritz crackers crushed
• 0.7 cup sharp cheddar cheese shredded kraft
• 1.3 cups meat from a rotisserie chicken shredded cooked
• 2 lb potatoes white peeled quartered ( 8)

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook potatoes in boiling water 20 min. or until tender; drain.
2. Place in medium bowl. Mash until smooth. Stir in cracker crumbs. Refrigerate 1 hour or until chilled.
3. Heat dressing in medium skillet on medium heat.
4. Add peppers and cilantro; cook 5 min., stirring occasionally.
5. Add chicken and olives; stir.
6. Remove from heat; stir in cheese.
7. Heat oil in medium saucepan to 375F. Shape potato mixture into 5-inch patties with lightly floured hands, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup chicken mixture onto center of each patty. Fold edges of patties over chicken mixture to completely enclose filling. Shape each into oval shape, resembling a large potato.
8. Add, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown.
9. Drain well.
10. Serve warm.