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Crispy Cheesy Potato Burritos

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These crispy cheesy potato burritos feature a crunchy exterior with a warm, melty, and softly spiced potato and cheese filling. Quick and easy to make, they are perfect for a satisfying snack or casual meal.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 1 tablespoon olive oil or unsalted butter (for sautéing)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley, chopped (optional)
  • 6 large flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon butter or oil (for frying)
  • Optional: sour cream or Greek yogurt (for serving)
  • Optional: fresh salsa or hot sauce
  • Optional: avocado slices or guacamole

Instructions

  1. Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender but not falling apart, about 10-12 minutes. Drain well and let them steam dry for a couple of minutes.
  2. While potatoes boil, heat olive oil or butter in a skillet over medium heat. Add chopped onions and sauté until translucent and slightly caramelized, about 5 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  3. Transfer potatoes to a mixing bowl. Using a potato masher or fork, roughly mash them—leave some chunks for texture. Stir in the sautéed onions and garlic, smoked paprika, cumin, salt, and pepper. Add chopped cilantro or parsley if using. Mix gently until combined.
  4. Lay out a tortilla on a clean surface. Sprinkle a generous layer of cheddar and mozzarella cheese in the center. Spoon about ½ cup (120g) of the potato filling over the cheese. Top with another small handful of cheese.
  5. Fold the sides of the tortilla over the filling, then roll tightly from one end to the other, sealing the filling inside. Repeat with remaining tortillas and filling.
  6. Heat butter or oil in the skillet over medium heat. Place burritos seam-side down first to seal them. Cook for 3-4 minutes per side, turning carefully with tongs or a spatula, until all sides are golden brown and crispy and the cheese is melted inside.
  7. Let burritos rest for a minute to set the filling, then slice in half if desired. Serve with sour cream, salsa, or avocado on the side.

Notes

Warm tortillas before assembling to prevent cracking. Cook burritos seam-side down first to seal filling. Use medium heat to avoid burning tortillas. For gluten-free option, use corn or gluten-free tortillas but note they may be harder to crisp. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: potato burritos, crispy burritos, cheesy burritos, easy snack, vegetarian, quick meal, comfort food

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