Potatoes, Zucchini, Peppers and Poblano Chiles on a Corn Tortilla
Course Main Course
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 4(click to scale)
Calories 170kcal
Ingredients
7-8eacgfingerling potatoes
1Tbspextra virgin olive oil
1/2cupfresh yellow onionsjulienne sliced
1clovesfresh garlic chopped
3/4cupfresh red bell peppersjulienned
1tspcanned chipotle peppersminced
1cupfresh zucchinidiced
1eachfresh poblano pepperseeded and sliced
8eachtortillascorn, 6"
2Tbspfresh cilantrochopped
1 1/4cupfresh red cabbageshredded
Instructions
Bring potatoes to a boil. Cook until potatoes are tender. Drain potatoes and let rest until mostly dry. Slice into 1/4 inch slices.
Preheat a large sauté pan with oil. Sauté onions, bell peppers and zucchini until caramelized. Add garlic and poblano pepper. Add potatoes and cook until crispy and brown on all sides. Stir in the minced chipotle peppers.
Top each tortilla with 1/2 cup potato mixture and garnish with 1/4 Tbsp cilantro and 1/6 cup shredded cabbage.