| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Appetizers, Main dish, Mexican, Potatoes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes; mashed, coarsely (4 large) |
| 5 |
oz |
Queso fresco |
| 2/3 |
c |
Sour cream |
| 5 |
|
Green onions; sliced |
| 1 |
|
Jalapeno peppers; roasted, peel, seed & chop (1 to 2) |
|
|
Salt and pepper to taste |
|
|
Flour tortillas |
|
|
Oil to fry |
|
|
Sour cream; green onions, black olives,, and salsa to garnish |
INSTRUCTIONS
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos
to taste, and salt and pepper to taste.
Fill tortillas fold into a package. Fry in hot oil (one inch in a skillet.)
Drain, garnish and serve hot.
This can be a main course, or mad small and served as an appetizer or a
side dish.
This dish can also be made with corn tortillas, and baked in an enchilda
sauce inside of frying.
Per serving: 312 Calories; 16g Fat (44% calories from fat); 11g Protein;
36g Carbohydrate; 31mg Cholesterol; 431mg Sodium
Recipe by: Deanna Meyers
Posted to TNT Recipes Digest by BGL <cyberfun@earthlink.net> on May 16,
1998
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