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Ingredientes
- 1/2 c. grated cheddar cheese, grated
- 1/2 c. smoked mozzarella, grated
- 1/2 Tbsp. grnd chipotle chilies
- 10 x corn tortillas
- 2 Tbsp. vegetable oil
- 1Â 1/2 c. mashed potatoes, cool
- 3/4 c. anaheim chilies, roasted & diced
Direcciones
- Preheat oven to 425 degrees. In bowl, toss cheeses with chipotle chiles. Set aside.
- Brush tortillas with oil on both sides and lay out on work surface. Divide potatoes proportionately among tortillas. Flatten potatoes slightly with hands or possibly fork on center of tortillas. Sprinkle with cheese mix and mild chiles down middle of potatoes.
- Gently roll tortillas around filling till tortillas overlap. Secure with toothpicks and place seam side down in baking pan. Bake, till filling is warm and cheese has begun to heat, about 15 min.
- Makes 5 servings. 15 grams offat per 2 tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 5 servings | |
| Calories 287 | |
| Calories from Fat 123 | 43% |
| Total Fat 14.09g | 18% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.14g | |
| Cholesterol 23mg | 8% |
| Sodium 187mg | 8% |
| Potassium 283mg | 8% |
| Total Carbs 32.03g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.0g | 1% |
| Protein 9.78g | 16% |
