Name: Potato Taquitos
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Cuisine: Mexican
Ingredients: Guerrero Tortillas, Corn; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Rumiano Cheese, Monterey Jack; La Tourangelle French Infused Herbs De Provence Oil; SB Shells; Inaba Produce Farms Red Cabbage; Lime; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Diced Tomatoes, Original; Cilantro

Warm up the corn tortillas in the microwave for 1 minute.

Make sure they are pliable and not stiff.

Add 2 tablespoons of potatoes to end of the tortilla and top with 1 tablespoon cheese.

```
Roll up the tortilla.
```

Insert a toothpick to the center of the taquito. Set aside.

Repeat until there are no more tortillas.

```
Heat oil in a large skillet.
```
```
Add 1-2 taquitos to the oil.
```

Do not overcrowd the pan or they will not brown properly.

Brown on all sides. About 2-3 minutes on each side.

Then lay on a paper towel to drain any excess oil.

```
Repeat until all are cooked.
```
```
Add desired toppings.
```
```
Enjoy!
```

Potato Taquitos

Serves 8

10 mins prep

30 mins cook

40 mins total

What you need

How to make