Informations supplémentaires
30 min.
|
570 kcal
|
easy
|
|
Printable version
1. Setup
Peel and cut the potatoes into cubes. Cut the tomato. Chop the cilantro, the lettuce and the onion. Zest the lime and cut it in half.
2. Cook the potatoes
Place the potatoes in a pot and cover with water. Bring to a boil and cook for 12-15 minutes. Drain and mash. Add the spice blend, to taste (caution! spicy) and the cheddar cheese. Mix well and season with salt and pepper.
3. Make the feta mixture and the sauce
In a bowl, crumble the feta, add half of the onion and half of the cilantro. In another bowl, combine the yogurt, the sour cream, the juice of half a lime and the lime zest.
4. Make the pico de gallo
In a bowl, combine the tomatoes, the rest of the onions, the rest of the cilantro and the juice of half a lime. Mix well and season with salt and pepper.
5. Cook the taquitos
In a deep pan, add about an inch of vegetable oil. Heat the corn tortillas for 30 seconds in the microwave to make them easier to fold. Place a large spoonful of the potato mixture in half of the tortilla. Fold up the tortilla. When the oil is hot, fry the taquitos 2-3 minutes on each side. Remove and place on paper towels.
6. Plate your dish
Garnish the inside of the taquitos with the feta mixture and the lettuce. Close and garnish with the sauce and the pico de gallo. Kids can garnish their taquitos. Bon appétit!
8unitCorn Tortilla(s)
400gRusset Potato(es)
50gMild Cheddar
50gFeta Cheese
1unitCilantro
1unitLime
1unitBoston Lettuce
1unitTomato(es)
1unitSour Cream
1unitGreek Yogourt 2%
1unitWhite Onion(s)
15mlSpice Mix(cumin powder,ground chipotle,garlic powder)
What you need
Pan, pot, bowls, paper towels.
570 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
20g
31%
cholesterol
67mg
22%
fiber
8g
32%
protein
26g
saturated
12g
60%
sodium
600mg
25%
sugar
15g
trans
0g