Yield: 5 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Grated cheddar cheese; grated |
| ½ cup | Smoked mozzarella; grated |
| ½ tablespoon | Ground chipotle chilies |
| 10 \N | Corn tortillas |
| 2 tablespoons | Vegetable oil |
| 1½ cup | Mashed potatoes; cold |
| ¾ cup | Anaheim chilies; roasted & diced |
Preheat oven to 425 degrees. In bowl, toss cheeses with chipotle chiles.
Set aside.
Brush tortillas with oil on both sides and lay out on work surface. Divide potatoes evenly among tortillas. Flatten potatoes slightly with hands or fork on center of tortillas. Sprinkle with cheese mixture and mild chiles down middle of potatoes.
Gently roll tortillas around filling until tortillas overlap. Secure with toothpicks and place seam side down in baking pan. Bake, until filling is hot and cheese has begun to melt, about 15 minutes. Makes 5 servings. 15 grams of fat per 2 tortillas. | NOTES : September 1996 Vegetarian Times Magazine.
Recipe by: Cafe Flora
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