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Full Online Book HomeLearning KitchenSouthwestern - Vegetable - Chili Potato Burritos
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Southwestern - Vegetable -  Chili Potato Burritos Post by :wrooster Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2207

Click below to download : Southwestern - Vegetable - Chili Potato Burritos (Format : PDF)

Southwestern - Vegetable - Chili Potato Burritos

2 cups mashed potatoes
1 cup shredded Colby-Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
salt and pepper to taste
1 clove garlic, minced
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce

Preheat oven to 350 degrees F. In either a small pot on the stove, or in a microwave-safe bowl, heat the mashed potatoes. In a medium-size mixing bowl, combine mashed potatoes, 3/4 cup of cheese, chili pepper, cumin, salt, pepper, and garlic. Spoon evenly into tortilla shells and roll up. Place rolls side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top and sprinkle remaining cheese on burritos. Bake at 350 degrees F until cheese is melted and bubbly. Makes 4 servings.
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1 dozen corn tortillas 1 large onion, chopped into 1/2 inch dice 4 cloves garlic, chopped fine 1 teaspoon ground cumin 1 tablespoon olive oil (or vegetable oil) 1 teaspoon oregano salt to taste 1 (16 oz.) canned chopped tomatoes, with juice 2 cups buttermilk 1 cup grated cheddar, or soft Mexican cheese 1 cup roasted peeled chilies (hot, medium or mile; your choice), canned or frozen, cut into 1/2 inch dice In a large saucepan, heat oil, saute onions until soft. Toss in spices and tortilla pieces until well coated with oil and somewhat softened. Add remaining ingredients,

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2 cans Whole green chiles (two 7 oz. cans) 3 Cups Sharp cheddar cheese, grated 4 Green onions, sliced 1-1/2 Cups Cheddar cheese, grated 1-1/2 Cups Monterrey Jack cheese, grated 6 Eggs 4 Cups Milk 3/4 Cup Flour 1/4 tsp. Salt 8 oz. Salsa (your favorite) Preheat oven to 325°F. Split chiles lengthwise, and spread in a single layer in a greased 9x13-inch baking dish. Combine the cheddar cheese with the Monterrey Jack; toss to mix. Sprinkle half of the mixed cheese and all the green onions over the chiles. In a bowl, beat together the eggs, milk, flour, and