Mexican Baked Tortillas With Tomato Salsa Recipe

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Mexican Tortilla Recipes

Ingredients:

1 no ingredients

Instructions:

3 c boiled potatoes -- diced
1/2 boiled potatoes -- diced
3 TB olive oil -- divided use
1 sm white onion -- chopped
2 cloves garlic -- crushed
1/2 c chopped red bell pepper
1/2 c chopped green bell pepper
4 TB roasted peppers, mild --
: diced jalapenos
2 TB fresh cilantro -- chopped
7 oz refried beans
: salt and pepper
1 pn ground cinnamon
1/4 ts New Mexico Chili Powder --
: or more to taste
4 md flour tortillas
1 c Monterey jack cheese --
: grated
: fresh cilantro sprigs
: vegetable cooking spray --
: no alcohol
: SALSA:
16 oz canned tomatoes -- peeled
: diced in juice
1/2 c cucumber -- diced
2 chopped scallions -- with 2"
: greens
1 TB chopped fresh cilantro
1/2 c v-8 vegetable juice,
: Tangy -- or less
: tabasco sauce -- optional
: ts fresh lime juice -- for
: accompaniment

Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes,
bell peppers, and refried beans. We substituted a can of pintos that
was preseasoned with a bit of chipotle chili; coarsely chopped rather
than mashed the beans. This version is spicier than the original. *
Prepare the potatoes first. Drain and air cool. * Heat a little oil
in large skillet, saute onion and garlic until softened. Add a most
of or all of the remaining oil and add the bell peppers, potatoes,
diced chili, and cook for about 4 to 5 minutes until potatoes are a
warm brown. Add the beans and mix well. Season with salt, pepper,
cilantro, chili powder. Heat through. * Use vegetable spray to
lightly coat a cookie sheet. Set oven to 350F/180C. * Lay a tortilla
on a cutting board and fill with 1/4 of the skillet's mixture, along
one edge so that you can roll the tortilla into a buritto. Place the
tortilla on the sheet with folded side up; repeat. Use a little
vegetable spray on each folded tortilla. * Scatter the grated cheese
on top along the fold. Bake for 20 to 25 minutes. ** Meanwhile, mix
the salsa ingredients in order listed, adding more or less tomato
juice as needed. Do not add the lime juice at this time. Use a hot
pepper sauce sparingly to taste. Refrigerate until ready to serve.
Stir and refresh with lime juice. (Note: leave peel on cucumber for
more color and fiber. Scrub well.)

Cooks TIP: If tortillas have been in the refrigerator for a while,
put a splatter screen on top of the pot while the potatoes are
cooking and soften the tortillas with steam. Wrap in foil, if
necessary, to keep warm and pliable.

[510 cals, 22 grams fat, which you can reduce by using a low-fat
Monterey Jack or Cheddar cheese to around 480 cals, 16 grams fat. Pat
H. McRecipe, III. Oct 96]

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Recipe By : Classic Potato Dishes (1996) Lisa Dyer, Ed.

From: Path <phannema@wizard.Ucr.Edu>

Servings: 4

 

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