Papas Rellenas with Spicy Crema Dip

In small bowl, whisk sour cream, hot sauce and lime zest. Makes about ¾ cup.

In large bowl, stir instant mashed potatoes with 3 cups warm water until smooth; cool. Makes about 3 cups.

In large skillet, cook chorizo over medium-high heat 3 minutes, breaking up chorizo with side of spoon; drain fat. Add jalapeño, onion, olives and raisins; cook 3 minutes or until onion is tender, stirring frequently; cool. Makes about 1½ cups.

Attach deep-fry thermometer to side of medium saucepan; fill saucepan with canola oil (oil should be about 2 inches high). Heat oil to 380° over medium-high heat (about 10 minutes).

Line rimmed baking pan with parchment paper. With wet hands, form mashed potatoes into 12 (3-inch) disks (about ¼ cup each). Place about 2 tablespoons chorizo mixture in center of each disk; shape potatoes around filling to form a ball and place on prepared pan. Makes 12 rellenas.

In small, shallow bowl, whisk eggs. In separate small, shallow bowl, stir cheese and breadcrumbs. Dip each ball into eggs, allowing excess to drip off, then add to breadcrumb mixture and gently toss to coat; place back on prepared pan.

In batches, add balls to oil and cook 2 minutes or until golden brown and crisp, turning once; with slotted spoon, transfer to paper towel-lined baking sheet. Serve Papas Rellenas with Spicy Crema Dip.