Cheese and Potato Burritos Photo
Cheese and Potato Burritos
Yield: Makes 6 servings
Ingredients:
1
pound Yukon gold or red unpeeled potatoes, cut into 1/2-inch pieces

1
cup (4 ounces) shredded pepper Jack or Monterey Jack cheese

2
green onions, finely chopped

3/4
teaspoon salt, divided

2
pounds plum tomatoes

1
cup lightly packed fresh cilantro

1/2
to 1 jalapeño pepper,* seeded and coarsely chopped

1/4
small red onion, coarsely chopped

1
clove garlic, quartered

1/4
cup water

1
tablespoon fresh lime juice

3/4
teaspoon ground cumin

12
(6-inch) fat-free flour tortillas

Nonstick cooking spray



 
Preparation:
1.
Prepare barbecue grill for direct cooking.

2.
Place potatoes in 1-1/2-quart pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 minutes or until tender. Drain; stir in cheese, green onions and 1/4 teaspoon salt. Keep warm.

3.
Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. Combine cilantro, jalapeño pepper, red onion and garlic in food processor; process using on/off pulsing action until finely chopped. Transfer to microwavable bowl. Place tomatoes, water, lime juice, cumin and remaining 1/2 teaspoon salt in food processor; process until smooth. Add to pepper mixture; keep warm.

4.
Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or until warmed.

5.
Cover one side of each tortilla with 1 tablespoon tomato sauce. Immediately spread about 1/4 cup warm potato mixture down center of tortilla; roll to enclose filling. Spoon about 3 tablespoons sauce over burrito. Repeat to make 12 burritos. Serve immediately.


Note Burritos are best served just after assembly. Store leftovers as separate components and assemble just before serving. Heat assembled burrito in microwave oven.

Nutritional Information:
Serving Size:
Fiber 15 g
Carbohydrate 50 g
Cholesterol 14 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 13 %
Calories 281
Protein 13 g
Sodium 821 mg
Dietary Exchange:
Vegetable 1
Starch 3
Fat 1


This recipe appears in: Southwestern

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