Potato Green Chile Tacos
Savor the combination of crispy roasted red potatoes, rich melted cheese, and smoky green chile folded into warm, soft tortillas. These satisfying vegetarian tacos are simple to prepare and packed with bold Southwestern flavor.
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Servings: 4
Ingredients
- 1 cup roasted peeled, and chopped green chile
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh cilantro leaves
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 6 medium red potatoes unpeeled and diced into ½-inch chunks (approximately 6 cups)
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon ground chili powder optional
- 8 soft flour tortillas 6 inches in diameter
- 2 cups shredded sharp cheddar or a blend of Mexican cheeses
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- Sour cream for serving (optional)
- Salsa for garnish (optional)
Instructions
Roasting the Potatoes
- Set the oven to 400°F (204°C). Scatter the diced potatoes across a large rimmed sheet pan. Drizzle the olive oil over the potatoes and sprinkle with the salt, pepper, garlic powder, smoked paprika, cumin, and chili powder, if using. Mix thoroughly using your hands to ensure each piece is evenly coated.
- Roast the potatoes in the preheated oven for about 20 minutes, or until they become fork-tender and the edges start to turn golden. Remove the pan, flip or stir the potatoes using a wide spatula, then return to the oven for an additional 10 to 20 minutes, roasting until they are deeply golden and crisped on the edges.
Assembling the Tacos
- While the potatoes are finishing in the oven, warm the flour tortillas using your method of choice—either briefly in the microwave, in a dry skillet, or directly over a gas flame for a light char. Keep them wrapped in a clean kitchen towel to retain heat.
- Once the potatoes are finished roasting, place them in a large non-stick skillet over medium heat. Add the chopped green chile and shredded cheese. Stir gently until the cheese has melted and binds the mixture together.
- Spoon the warm potato filling into the center of each tortilla. Garnish with chopped cilantro. Serve immediately, with sour cream and salsa offered on the side if preferred.