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Receta Cheese And Potato Burritos
by Global Cookbook

Cheese And Potato Burritos
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  Raciónes: 6

Ingredientes

  • 1 lb Yukon gold or possibly red unpeeled potatoes cut 1/2" pcs
  • 4 ounce shredded pepper jack or possibly Monterey jack cheese
  • 2 x green onions finely minced
  • 3/4 tsp salt divided
  • 2 lb Roma tomatoes
  • 1 c. fresh cilantro - (lightly packed)
  • 1/2 x jalapeno pepper - (to 1) seeded, and coarsely minced
  • 1/4 sm red onion coarsely minced
  • 1 x garlic clove quartered
  • 1/4 c. water
  • 1 Tbsp. fresh lime juice
  • 3/4 tsp grnd cumin
  • 12 x fat-free flour tortillas - (6" dia) Nonstick cooking spray as needed

Direcciones

  1. Prepare barbecue grill for direct cooking.
  2. Place potatoes in 1 1/2-qt pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 min or possibly till tender. Drain; stir in cheese, green onions and 1/4 tsp. salt. Keep hot.
  3. Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over warm coals about 5 min or possibly till skin is blackened and tomatoes are very tender.
  4. Combine cilantro, jalapeno pepper, red onion and garlic in food processor; process using on/off pulsing action till finely minced. Transfer to microwavable bowl.
  5. Place tomatoes, water, lime juice, cumin and remaining 1/2 tsp. salt in food processor; process till smooth. Add in to pepper mix; keep hot.
  6. Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or possibly till warmed.
  7. Cover one side of each tortilla with 1 Tbsp. tomato sauce. Immediately spread about 1/4 c. hot potato mix down center of tortilla; roll to enclose filling. Spoon about 3 Tbsp. sauce over burrito. Repeat to make 12 burritos. Serve immediately.
  8. This recipe yields 6 servings.
  9. Comments: Burritos are best served just after assembly. Store leftovers as separate components and assembled just before serving. Heat assembled burrito in microwave oven.
  10. Caution: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and don't touch eyes. Wash hands after handling peppers.