Cheesy Potato Burritos (Print-Friendly Version)
Melty cheddar and Monterey Jack blend with potatoes in golden tortilla wraps, garnished with green onions.
# Ingredients List:
→ Filling
01 -
4 medium russet potatoes (approximately 600g), peeled and cubed
02 -
1 cup (100g) shredded sharp cheddar cheese
03 -
1 cup (100g) shredded Monterey Jack cheese
04 -
1 teaspoon ground cumin
05 -
1 teaspoon paprika
06 -
Salt, to taste
→ Assembly
07 -
4 large flour tortillas
08 -
1/2 cup (120g) sour cream
09 -
1/2 cup chopped green onions
# How to Make It:
01 -
Place cubed potatoes in a pot of salted water. Boil until fork-tender, about 15 minutes. Drain and allow to steam dry for a couple of minutes.
02 -
Transfer cooked potatoes to a large bowl. Mash until smooth, then incorporate cheddar cheese, Monterey Jack cheese, cumin, paprika, and salt. Mix until cheese is melted and the mixture is uniform.
03 -
Lay each flour tortilla flat on a work surface. Evenly distribute the potato filling along the center of each tortilla. Sprinkle chopped green onions over the filling.
04 -
Fold the sides of each tortilla over the filling, then roll tightly from bottom to top to secure the burrito.
05 -
Heat a small amount of oil in a skillet over medium heat. Place burritos seam-side down and cook until golden on each side, about 3–4 minutes per side.
06 -
Transfer to plates and serve warm with sour cream on the side for dipping.
# Extra Tips:
01 -
Allowing potatoes to steam dry after boiling removes excess moisture for a creamier filling.