Chilean Potato Bread

Versión en español

Sponsored post Chilean Potato Bread Chapaleles by Mirum Shopper. All opinions are my own.

Chapaleles are a traditional potato bread from Chiloe Island, in Southern Chile. Chileans farther north are not necessarily familiar with it, and we mostly know about Chapaleles due to them being mentioned in a popular folkloric song.

I’ve only been once in my life in Chiloe and I was still in high school. I honestly do not remember the taste of Chapaleles, but I wanted to feature them here in the blog. The recipe is very simple and since the Chiloe island is one of the areas where it is believed that domestic potato crop started, it makes sense that it has been incorporated into something so fundamental in the Chilean diet as bread.

The most traditional way to eat Chapaleles is steamed and cooked in the traditional Curanto. I have also heard of fried or pan-fried versions. Or baked, as I decided to do it.

Another traditional bread from Chiloe Island is the Milcao made with no flour and only a mixture of cooked and raw potatoes.

To accompany the Chapaleles, since I served them as an appetizer, I made this simple Creamy Guacamole, a Knorr recipe. It was an excellent idea. Throughout August, in some Walmart from Los Angeles, Dallas, Houston, San Antonio, Phoenix, and Miami there will be special events to celebrate back to school with easy recipes like this.

Thanks to Knorr seasoning, the flavor is perfect on this Creamy Guacamole. When preparing guacamole I recommend first to squeeze the lime juice into the bowl, then add the avocado and stir, so the avocado does not get black. This creamy guacamole also uses Hellmann’s mayonnaise, my daughters like this version over the traditional one without mayonnaise. Try it, it’s so easy.

Visit our collection of Chilean recipes here.

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