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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. all potato purpos
- 2 Tbsp. vegetable oil
- 1 white onion (small, chopped)
- 1 clove garlic (finely chopped)
- 1/2 tsp. dried oregano leaves, crushed
- 2 Tbsp. water
- 2 knorr tomato bouillon with chicken flavor cube
- 1 cup shredded monterey jack cheese (about 4 oz)
- 1/4 cup chopped fresh cilantro
- 16 corn tortillas
- 1 knorr chipotle minicube
- oil (additional, for frying)
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Directions
- In a medium saucepan over medium-high heat, cover potatoes with water and bring to a boil. Cook about 12 minutes or until potatoes are tender; drain and mash.
- In a medium skillet heat 2 tablespoons oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and oregano and cook about 30 seconds. Add water and Knorr® Tomato Bouillon with Chicken flavor Cubes and cook 1 minute, stirring occasionally. Add potatoes and cook about 2 minutes, stirring occasionally. Remove from heat and stir in cheese, cilantro and Knorr® Chipotle MiniCube; set aside.
- Heat 3/4-inch oil in a large skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide potato mixture between tortillas, roll up and secure each with a toothpick.
- Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.
- Serve with guacamole and crema Mexicana.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol25mg8% |
Sodium200mg8% |
Potassium710mg20% |
Protein15g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber9g36% |
Sugars3g |
Vitamin A6% |
Vitamin C40% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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