Curried Chipotle Potato Spinach And Cheese Wraps Recipes

Steps:

• Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
• Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
• To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Steps:

• Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
• Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
• To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Steps:

• Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
• Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
• To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Steps:

• Combine the first 9 ingredients and blend thoroughly.
• Form into 20 golf size croquettes.
• Place seasoned flour in one bowl.
• Beat eggs with milk and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• While frying stir together dipping sauce ingredients and place in serving bowl.
• Drain on paper towels and serve while very hot with chipotle sauce.
• Garnish with fresh parsley.

Steps:

• Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
• Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
• To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.