Mashed potatoes and poblano chilies inside toasted corn tortillas with salsa
Course Appetizer
Keyword Entertaining
Prep Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4(click to scale)
Calories 340kcal
Ingredients
1cuproasted tomato salsa
12ozfresh red bliss potatoesquartered
1fresh poblano pepper
3ouncefresh yellow onionchopped
1/2Tbspfresh garlic minced
1/4tspkosher salt
4ozpepper jack cheeseshredded
8tortillascorn, 6 inch
1Tbspcanola oil
Instructions
Add quartered red bliss potatoes into a pot with cold water and bring to a boil and simmer until tender, about 15 minutes. Drain potatoes and reserve. Roast chilies in a 400F degree oven or on the grill until skin is charred, place in a bowl and cover to steam. Remove skin and seeds; chop and reserve.
Heat oil and saute chopped onions until tender, about 5 minutes. Add the garlic and the cooked potatoes and cook for 10 minutes. Add the chopped poblano chilies and mash the potatoes with the back of a spoon or in a mixer. Season with salt. Rough mash is fine. Remove from heat.
For each corn tortillas, place 1/4 ounce of pepper jack cheese on one-half and place 1/4 cup of the potato filling; sprinkle another 1/4 ounce of cheese and fold the tortilla in half. Push down on the tortilla to ensure the filling is evenly spread. Repeat with remaining tortillas.
In a dry hot skillet over medium heat, toast filled tortillas on both sides, about 1 minute on each side. Cut in half and serve.