Ingredients
12
12 servings
- •3 tablespoons vegetable oil
- •6 potatoes, peeled and shredded
- •1 (8 ounce) package processed cheese, melted
- •2 (10 ounce) cans diced tomatoes with green chile peppers, drained
- •1 (8 ounce) can sweet peas, drained
- •1 (8.75 ounce) can whole kernel corn, drained
- •12 (8 inch) flour tortillas
Instructions
- Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
- Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
- Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
Nutritional Facts
Per 12 servings
- Calories: 358
- Carbohydrate: 53g
- Fat: 12g
- Fiber: 5g
- Protein: 11g
- Sugar: 3g
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