Potato Rolled Tacos

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 whole jalapeno peppers (or 1 depending on heat)
• 12 corn tortillas
• 2 cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
• 2 tablespoons taco seasoning
• 1/2 cup shredded cheese (your favorite kind)
• 1/4 cup fresh cilantro, finely chopped
• cooking oil (enough to lightly fry)

Recipe

• 1 chop jalapeño peppers finely.
• 2 chop cilantro.
• 3 boil potatoes till easy to mash but still a little firm.
• 4 mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
• 5 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.
• 6 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.
• 7 place in freezer for 15 minutes or until they become slightly stiff. i like this method better than toothpicks.
• 8 heat oil on medium heat (i usually use olive oil).
• 9 when oil is ready, place 4 tacos at a time with the rolled side down in pan.
• 10 flip to other side when brown.
• 11 remove and drain on paper towels.
• 12 garnish as desired.
• 13 i use sour cream mixed with taco sauce drizzled over the top.