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Tacos de Papa y Queso
Prep: 10 min, Cook: 5 min, plus cooling time.
  • 1/2 lb. Asadero or Monterey Jack cheese
  • 3 ounces Añejo enchilado cheese
  • 1/3 cup sour cream
  • 8 corn tortillas
  • 2 Tbs. corn oil
  • 2-3/4 medium potatoes

Boil the potatoes until soft. Let them cool and peel. Once peeled, cut in small cubes or mash until reaching a puree consistency. In a mixing bowl, carefully mix the potatoes, asadero, salt and pepper. Heat the cooking oil in a frying pan on low heat for a few minutes.

Warm tortilla on a skillet for few seconds (4-5 seconds on each side). Spoon the potato mixture on to the tortilla and fold into a taco. A toothpick can be used to hold together. Carefully fry the taco for a few seconds on each side until golden. Place tacos on napkins to drain excess oil. Top with sour cream and enchilado cheese. Serve with a lettuce and tomato salad.

Per serving: calories 593, fat 24.6g, 37% calories from fat, cholesterol 62mg, protein 22.2g, carbohydrates 73.4g, fiber 6.8g, sugar 9.1g, sodium 1002mg, diet points 13.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 3.9, Lean meat: 2.0, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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