Taquitos with Chard, Potatoes and Poblanos

This was actually a tacos recipe from Bayless but I adapted it for taquitos so I’d have a vegetarian option (I made turkey taquitos as well but I’m not sold on what I did – the meat got awfully crunchy. Guessing I may not need to pre-cook?).

Lots of corn tortillas

toothpicks

4 large poblano chiles

1 tbsp olive oil

1 medium onion, sliced

2 garlic cloves, chopped

dried thyme and oregano

3/4 cup chicken broth

3 red potatoes, cubed

6 cups chard leaves, sliced

1/2 cup heavy cream

salt to taste

queso fresco, crumbled

Roast poblanos in a broiler for 10 minutes. Cover with a kitchen towel and let stand for 5 minutes. Peel and seed and slice into strips.

Cook onion until browned. Add garlic and herbs and cook another minute longer. Add chiles.

In a saucepan, combine broth and potatoes. Simmer about 15 minutes.

Combine potato mixture, chard and pepper mixture. Boil until broth has evaporated. Add cream and reduce. Season with salt.

Put a little bit of filling into a corn tortilla. Secure with toothpicks. When you have a batch done, fry in 375 degree oil, about two min per side. Drain. Repeat until you have a bunch of taquitos.

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Filed under appetizers, vegetarian

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