Chili Potato Burritos
Submitted By: Jen Neumann You can use any kind of chili pepper you like--I like poblano or chipotle the best. Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce. small/16530 List of 4 items Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 35 Minutes Yields: 4 servings list end INGREDIENTS List of 8 items 4 potatoes, peeled and chopped 1 cup shredded Colby-Monterey Jack cheese 2 teaspoons chili powder 1 teaspoon ground cumin 1 clove garlic, minced salt and pepper to taste 8 (6 inch) flour tortillas 1/2 cup red enchilada sauce list end DIRECTIONS List of 4 items 1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash. 2. Preheat oven to 350 degrees F (175 degrees C). 3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese. 4. Bake in the preheated oven 15 minutes, or until cheese is bubbly. list end "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
