A delightful and simple snack or appetizer that you and your family will enjoy!
3 Cups Frozen Diced Potatoes follow package directions to cook
1 16 Oz Sour Cream
2 Cups Cheddar Cheese Blend
½ Cup Green Onions
1 Cup Salsa
1 Cup Cooked Bacon Bits found in the salad isle at the grocery store
1 Tsp Garlic Powder
1 Tsp Onion Powder
¼ Cups Cilantro
10 Flour Tortillas
2 Tbs Butter or Margarine
Cook the Diced Potatoes per package instructions, I heat mine up in a skillet with olive oil until slightly brown.
In a medium bowl empty ½ of the container of Sour Cream, 2 Cups Cheddar Cheese Blend, ½ Cup Diced Green Onions, 1 Cup Bacon Bits, 1 Tsp Garlic Powder and 1 Tsp Onion Powder and Mix. Add the potatoes to the mixture.
Melt the 2 Tbs of Butter.
Spread the Potato Mixture in the center of each tortilla ( don’t be shy) Roll the tortilla up, with a cooking brush spread the melted butter on the tortilla, place on baking sheet seam side down.
While your Mexican Potato Wraps are cooking make your dip. Take remaining sour cream and mix with 1 Cup Salsa.
Cook at 400 degrees for 30 minutes or until brown.
Each tortilla can be cut in half or in thirds. Serve with Zesty Sour Cream Dip.
Makes 20 Servings
One response to “IN THE KITCHEN WITH ELISHA: Mexican Potato Wraps”
I\’ve tasted Elisha\’s Mexican potatoe wraps and they are so good I could hardly stop eating them. Emmmm good!
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