Title: Oaxaca Tacos
Categories: New, Vegtime5
Yield: 5 servings

1/2 c Grated cheddar cheese;
-grated
1/2 c Smoked mozzarella; grated
1/2 tb Ground chipotle chilies
10 Corn tortillas
2 tb Vegetable oil
1 1/2 c Mashed potatoes; cold
3/4 c Anaheim chilies; roasted &
-diced

Preheat oven to 425 degrees. In bowl, toss cheeses with chipotle chiles.
Set aside.

Brush tortillas with oil on both sides and lay out on work surface. Divide
potatoes evenly among tortillas. Flatten potatoes slightly with hands or
fork on center of tortillas. Sprinkle with cheese mixture and mild chiles
down middle of potatoes.

Gently roll tortillas around filling until tortillas overlap. Secure with
toothpicks and place seam side down in baking pan. Bake, until filling is
hot and cheese has begun to melt, about 15 minutes. Makes 5 servings. 15
grams of fat per 2 tortillas. |

NOTES : September 1996 Vegetarian Times Magazine.

Recipe by: Cafe Flora

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