As the crisp autumn leaves danced around me, I was enveloped in the warmth of a crackling fireplace and the comforting aroma of melting cheese and baking potatoes. It was then that I discovered the magical world of CHEESY POTATO BURRITOS – Simple & Delicious, a recipe so divine that it has since become a staple in our household. If you’re looking for a taste of bliss, look no further than this heavenly dish that will transport your taste buds to a world of pure delight. Related Recipe available here.
Recipe Courtesy of Our Kitchen
CHEESY POTATO BURRITOS – Simple & Delicious
★★★★★ (55 Reviews)
Ingredients
1 (12 ounce) package tortillas
1 1/2 pounds baking potatoes, peeled and diced
1 onion, diced
1/2 cup chopped cilantro
1/2 cup grated Cheddar cheese
1/4 cup half-and-half
1 teaspoon cumin
1/4 teaspoon ground cayenne (optional)
1 egg, beaten (for egg wash)
Directions
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Scrub the potatoes and pat dry with a paper towel. Toss with 2 tablespoons of oil and spread on the baking sheet. Roast for 20-25 minutes or until the potatoes are tender. Let cool slightly.
3
While the potatoes are roasting, make the filling. In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (about 8-10 minutes). Stir in the cilantro, Cheddar cheese, half-and-half, cumin, and cayenne (if using). Cook for an additional 2-3 minutes or until warm and bubbly.
4
Wrap each tortilla in a damp paper towel and microwave for 20-30 seconds or until pliable. Spoon the cooled potato mixture onto each tortilla, leaving a 1-inch border at the top. Fold the bottom edge up over the filling, then fold the sides inward and roll into a burrito shape. Brush the edges with the beaten egg for a golden finish.
5
Place the burritos seam-side down on the prepared baking sheet. Brush with additional oil and bake for 5-7 minutes or until crispy and slightly browned.
