Manchego-Potato Tacos with Pickled Jalapenos

1. 1

   Soften the tortillas by briefly toasting them directly over a burner on the stove (electric is fine) for a minute or two, flipping frequently.

2. 2

   Spoon 1 tablespoon of mashed potato into the center of each tortilla.

3. 3

   Flatten out the potato, leaving a 1-inch border.

4. 4

   Lay 2 pieces of Manchego and 2 slices pickled jalapeno onto each tortilla, and fold into a half-moon shape.

5. 5

   In a large skillet over medium heat, melt half the butter.

6. 6

   Gently set four of the tacos in the pan and cook until nicely browned, 3 to 4 minutes on each side.

7. 7

   Drain on paper towels.

8. 8

   Repeat with the remaining butter and tacos.

9. 9

   Cut the tacos in half before serving with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.