- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 48 Times
Mexican cooks at restaurants where I worked always taught me a few of their native dishes. One cook used to grill chicken strips and stuff them into corn tortillas with potatoes, cheese, and pickled hot chiles. Then he’d cook the tacos on a griddle until they were crisp. I prefer them this way, without the chicken. You can find pickled jalapeños in supermarket Mexican sections, ethnic specialty stores, or online.
- 8 soft corn tortillas
- 1 cup mashed potatoes
- ¼ pound Manchego or sharp Cheddar cheese, cut into 16 small sticks
- 16 slices pickled jalapenos
- 4 tablespoons (½ stick) unsalted butter
Soften the tortillas by briefly toasting them directly over a burner on the stove (electric is fine) for a minute or two, flipping frequently. Spoon 1 tablespoon of mashed potato into the center of each tortilla. Flatten out the potato, leaving a 1-inch border. Lay 2 pieces of Manchego and 2 slices pickled jalapeño onto each tortilla, and fold into a half-moon shape.
In a large skillet over medium heat, melt half the butter. Gently set four of the tacos in the pan and cook until nicely browned, 3 to 4 minutes on each side. Drain on paper towels. Repeat with the remaining butter and tacos. Cut the tacos in half before serving with salsa.
© 2006 Jay Weinstein
Nutritional information is based on 8 servings.