The Tale of Two Tacos

Meatless Fridays started this week - with taste buds like Steve this makes for s lot of brain power on my end to deliver tasty meals that are meatless, filling and not just pasta. I love pasta as much as the next person but it tends to leave me...full of empty carbs? Ok, so this isn't much better BUT a few other things can be added to make this meal a little more nutritious (i.e. black beans, tofu crumbles, shrimp).

I was tempted to start this sentence with "taco bell..." But then realized how quickly that would send so many people running directly to Iowa Girl Eats (which is amazing btw). Anyways, I've often indulged on the cheesy potato taco at Taco Bell during the Lenten season when I was on the run and needed a good, meat free treat. Delicious. If you've never had one, stop what you're doing and go get one. The thought of this taco not only made me drool at work but it also inspired our meatless meal for the night.

The tale of two tacos. I actually couldn't decide the best way to tackle this taco so I attempted both versions. The trying discussion on which to make  sent me and my coworker slurping up our spit as we discussed the pros and cons of each choice. The first version is simple with instant mashed potatoes, the second with homemade fried potatoes. Either can be made the homemade or the easy way of course.

Fried Potato Taco with Pepperjack Cheese Sauce

4 medium red potatoes diced small

1 medium onion diced

1 Tbsp canola or vegetable oil

1 1/2 tsp garlic

1 tsp cumin

1/2 tsp oregano

Salt and pepper to taste

Pepperjack Cheese Sauce

1Tbsp butter

2 Tbsp flour

2 c milk

1 c Pepperjack cheese

Salt and pepper to taste

Wash potatoes, dice into small cubes. Boil in high until softened, about 15 minutes, remove from heat and drain.

 Meanwhile, heat vegetable oil in large fry pan on medium heat. Add onions and potatoes. 

Allow potatoes to brown before turning. Add garlic, cumin, oregano, salt and pepper. Add one tbsp of butter and continue to cook until well browned and slightly crunchy.

 In a medium saucepan melt butter on low heat. Whisk in flour and let cook for a minute. Add milk and whisk together. Let cook until a cream sauce forms, whisk frequently. Once thickened, remove from heat and add shredded cheese. 

Warm tortillas until softened, add potatoes, lettuce, tomato and cream sauce.

Mashed Potato and Poblano Tacos

1 package of Idaho Roasted Garlic Instant Potatoes (you can use whatever you desire, this was just what I had on hand!)

1 medium poblano pepper

1/2 tsp cumin

1/2 tsp chili powder

1 c Pepperjack cheese

Salt and pepper to taste

4 Tbsp canola oil

Corn tortillas

Place poblano pepper on cookie sheet, place in oven on broil for about 5 minutes per side or until skin starts to blister. 

Follow instructions for mashed potatoes. Add cumin, chili powder, salt and pepper. 

Once poblano pepper has cooled, peel skin and remove stem and seeds. Dice and add to potato mixture. 

Add cheese and combine thoroughly.

 Heat oil until hot. Add one heaping tablespoon of mixture to one side of the tortilla.

 Fold in half and press shut, this will be thin like a quesadilla. Add to hot oil and cook on each side until browned. Drain and serve.