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Jefferson Airplane -White Rabbit
Potato Green Chile Tacos Prep Time: 10 minutes Cook Time: 1 hour Servings: 4
Ingredients
6 medium size red potatoes washed and diced into Β½-inch pieces, about 6 cups worth 2 tablespoons olive oil 1 teaspoon kosher salt Β½ teaspoon freshly ground black pepper Β½ teaspoon granulated garlic or garlic powder Β½ teaspoon smoked paprika Β½ teaspoon chili powder optional Β½ teaspoon cumin powder 8 6-inch flour tortillas 2 cups shredded cheddar cheese or Mexican shredded cheese blend 1 cup roasted and chopped green chile 2 tablespoons fresh cilantro chopped Sour cream OPTIONAL Salsa OPTIONAL
Instructions
Potato Roasting Instructions Preheat oven to 400Β°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat. Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.
Taco Instructions When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use. In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese β as the melted cheese will assist in holding the tacos together. Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.

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INXS - Devil Inside

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Hall & Oates - Out Of Touch

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Genesis β Abacab