| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Mexican |
Mexican, Stuft spuds, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
|
Baked potatoes |
| 1 |
T |
Corn oil |
| 1 |
|
Onion, minced |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground cimin |
| 1 |
t |
Chili powder |
| 1/4 |
c |
Chicken stock |
| 1 |
|
Tomato, peeled diced |
| 1/2 |
c |
Cheddar cheese, grated |
INSTRUCTIONS
If you don't have any tortillas and feel like eating an enchilada,
this is it. Slit tops of potatoes and remove pulp. Mash; cover and set
aside. Keep shells warm. Heat oil in skillet. Add onion, cook until
clear and soft, 10 mins. Add salt, cumin, chili powder, and stock;
mix. Add tomato and mashed potato; mix. Cook over low heat 5 mins. Add
1/4c cheese; mix, heating thorugh. Heap filling into warm shells.
Sprinkle each potato with 2T cheese. Bake 350 F until cheese is
melted. Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996
19:53:29 -0400 From: Dan Schamber <dansch@haven.ios.com>
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