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Cheese and potato pasty(recipes)
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Cheese and Potato Burritos (recipes)


Cheese and Potato Burritos

Yield: Makes 6 servings



Ingredients:



1pound Yukon gold or red unpeeled potatoes, cut into 1/2-inch pieces

1cup (4 ounces) shredded pepper Jack or Monterey Jack cheese

2green onions, finely chopped

3/4teaspoon salt, divided

2pounds plum tomatoes

1cup lightly packed fresh cilantro

1/2to 1 jalapeño pepper,* seeded and coarsely chopped

1/4small red onion, coarsely chopped

1clove garlic, quartered

1/4cup water

1tablespoon fresh lime juice

3/4teaspoon ground cumin

12(6-inch) fat-free flour tortillas

Nonstick cooking spray









Preparation:





1.Prepare barbecue grill for direct cooking.2.Place potatoes in 1-1/2-quart pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 minutes or until tender. Drain; stir in cheese, green onions and 1/4 teaspoon salt. Keep warm. 3.Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. Combine cilantro, jalapeño pepper, red onion and garlic in food processor; process using on/off pulsing action until finely chopped. Transfer to microwavable bowl. Place tomatoes, water, lime juice, cumin and remaining 1/2 teaspoon salt in food processor; process until smooth. Add to pepper mixture; keep warm. 4.Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or until warmed. 5.Cover one side of each tortilla with 1 tablespoon tomato sauce. Immediately spread about 1/4 cup warm potato mixture down center of tortilla; roll to enclose filling. Spoon about 3 tablespoons sauce over burrito. Repeat to make 12 burritos. Serve immediately.







Note:

Burritos are best served just after assembly. Store leftovers as separate components and assemble just before serving. Heat assembled burrito in microwave oven.





Nutritional Information:







Serving Size:







Fiber

15 g







Carbohydrate

50 g







Cholesterol

14 mg







Saturated Fat

2 g







Total Fat

4 g







Calories from Fat

13 %







Calories

281







Protein

13 g







Sodium

821 mg









Dietary Exchange:







Vegetable

1







Starch

3







Fat

1