Potato Enchiladas

Potato Enchiladas

4 lb potatoes, diced
1 small onion, diced
4 small jalapeños, seeded and diced
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
1/2 tsp chili powder
Salt and pepper to taste
2 tbsp oil

Toss all together and spread on a baking sheet. Roast at 450 until crispy, stirring at least once during baking.

Shredded queso quesadilla
queso fresco, crumbled
corn tortillas, warmed until pliable
1 jar Hatch Valley green chile salsa with tomatillos and lime (or your favorite tomatillo salsa)

Put a small amount of salsa in the bottom of a 9 x 13” baking dish. Roll potatoes and queso quesadilla in each tortilla and place seam side down in baking dish. Top with the remaining salsa and some of the queso fresco crumbles. Bake for 10 minutes at 450 until heated through.

Serve with sour cream, chips and salsa, and any other sides you like.