Cut the poblano pepper in half lengthwise then remove the seeds and stem and place it cut side down onto a baking sheet.
Roast the poblano pepper in the preheated oven for about 20 minutes or until the pepper is charred.
Transfer the poblano pepper to a bowl then cover and set aside for about 10 minutes to steam.
Use your fingers to peel the charred skin off the poblano pepper then discard the skin.
Small chop the poblano pepper and set aside
Add the diced potatoes to a large mixing bowl then drizzle the olive oil onto the potatoes then sprinkle on the paprika, cumin, garlic, cayenne, 1/2 tsp salt, and 1/8 tsp black pepper. Stir to coat the potatoes evenly with the oil and spices.
Heat a large saute pan over medium-high heat.
When the pan is hot, add the potatoes to the pan spread out in a single layer. Place a lid on the pan and cook the potatoes, stirring about every 2 minutes and scraping the bottom of the pan with a wooden spoon to release any stuck on bits, until potatoes are browned on the outside and tender in the middle, about 8 minutes total.
Add the diced onion and chopped poblano to the pan and cook, stirring often, for about 2 minutes.
Take the pan off the heat then season the mix with salt & pepper to taste.
Warm your tortillas and fill them with the potato mixture then top with shredded lettuce, crumbled feta, and sour cream.
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