Potato Rolled Tacos

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    whole jalapeno peppers (or 1 depending on heat)
  • 2
    cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
  • 2
    tablespoons taco seasoning
  • 12
    cup shredded cheese (your favorite kind)
  • 14
    cup fresh cilantro, finely chopped
  • cooking oil (enough to lightly fry)
Advertisement

DIRECTIONS

  • Chop jalapeño peppers finely.
  • Chop cilantro.
  • Boil potatoes till easy to mash but still a little firm.
  • Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
  • Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
  • Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
  • Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
  • Heat oil on medium heat (I usually use olive oil).
  • When oil is ready, place 4 tacos at a time with the rolled side down in pan.
  • Flip to other side when brown.
  • Remove and drain on paper towels.
  • Garnish as desired.
  • I use sour cream mixed with taco sauce drizzled over the top.
Advertisement