Ingredients

• 12 corn tortillas – softened in hot oil and drained
• 2/3 cup sour cream
• 1 cup tomato sauce
• 1 1/2 cups shredded lettuce chopped
• fresh jalapenos or chili pepper of choice
• 3/4 lb. cooked red or white potatoes – unpeeled and chopped fine
• 1 cup tomatoes – chopped
• 1/2 medium onion – chopped
• 3/4 cup monterey jack cheese – grated
• 1/2 tsp salt
• spicy salsa – warmed

Method

In a large bowl, mix the potatoes, onion, peppers, and salt. Fill
each tortilla with about two Tbsp of the mixture and secure with toothpicks. Heat oil – hot enough for frying. If the temperature is not hot enough, the tortillas will absorb too much oil. Fry tacos until golden brown in 1/4 inch of oil, being careful not to get oil into the filling. Drain well. Serve immediately with salsa, sour cream, lettuce, tomatoes, and extra hot peppers.