🫙 From the Spice Rack
Potato-Stuffed Enchiladas
1 tb Olive oil 1 lb Russet potatoes, peeled,dice 1 ts Chili powder 1/2 ts Cumin seeds 2 Small tomatoes,peeled,diced 2 Green onions, thinly sliced 1 1/2 tb Tomato sauce 1 2/3 c Grat...
mexicanmaineasy
Ingredients8 items
Ingredients
- 1tbsp olive oil
- 1lbrusset potatoes, peeled,dice
- 1tsp chili powder
- 1/2tsp cumin seeds
- 2small tomatoes,peeled,diced
- 2green onions, thinly sliced
- 11/2 tb tomato sauce
- 12/3 c grated monterey jack
Directions
- 1
1 tb Olive oil 1 lb Russet potatoes, peeled,dice 1 ts Chili powder 1/2 ts Cumin seeds 2 Small tomatoes,peeled,diced 2 Green onions, thinly s
- 2
Add potatoes and cook until golden, stirring often, about 8 minutes
- 3
Reduce heat to low
- 4
Add chili powder and cumin and cook 2 minutes
- 5
Add tomatoes, sliced green onions and tomato sauce
- 6
Cover and cook until potatoes are tender, about 6 minutes
- 7
Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts
- 8
Season with salt and cayenne