Curried Chipotle Potato Spinach And Cheese Wraps Recipes

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CURRIED CHIPOTLE POTATO, SPINACH AND CHEESE WRAPS



Curried Chipotle Potato, Spinach and Cheese Wraps image

Simple warm spicy wrap. Milk or half and half can be substituted for the cream.

Provided by Smadera

Categories     Sandwich Wraps and Roll-Ups

Time 35m

Yield 2

Number Of Ingredients 8

4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices Muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
¼ cup chipotle salsa, or to taste

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.

Nutrition Facts : Calories 882.6 calories, Carbohydrate 102 g, Cholesterol 74.8 mg, Fat 41.9 g, Fiber 8.8 g, Protein 26.5 g, SaturatedFat 17.5 g, Sodium 986.1 mg, Sugar 6.9 g

CURRIED CHIPOTLE POTATO, SPINACH AND CHEESE WRAPS



Curried Chipotle Potato, Spinach and Cheese Wraps image

Simple warm spicy wrap. Milk or half and half can be substituted for the cream.

Provided by Smadera

Categories     Sandwich Wraps and Roll-Ups

Time 35m

Yield 2

Number Of Ingredients 8

4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices Muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
¼ cup chipotle salsa, or to taste

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.

Nutrition Facts : Calories 882.6 calories, Carbohydrate 102 g, Cholesterol 74.8 mg, Fat 41.9 g, Fiber 8.8 g, Protein 26.5 g, SaturatedFat 17.5 g, Sodium 986.1 mg, Sugar 6.9 g

CURRIED CHIPOTLE POTATO, SPINACH AND CHEESE WRAPS



Curried Chipotle Potato, Spinach and Cheese Wraps image

Simple warm spicy wrap. Milk or half and half can be substituted for the cream.

Provided by Smadera

Categories     Sandwich Wraps and Roll-Ups

Time 35m

Yield 2

Number Of Ingredients 8

4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices Muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
¼ cup chipotle salsa, or to taste

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.

Nutrition Facts : Calories 882.6 calories, Carbohydrate 102 g, Cholesterol 74.8 mg, Fat 41.9 g, Fiber 8.8 g, Protein 26.5 g, SaturatedFat 17.5 g, Sodium 986.1 mg, Sugar 6.9 g

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE



Potato Cheese Croquettes With a Chipotle Sauce image

These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes.

Provided by Rita1652

Categories     Potato

Time 25m

Yield 20 Croquettes, 8-10 serving(s)

Number Of Ingredients 23

1 lb cool leftover mashed potatoes
1 egg, beaten
3 ounces sharp cheddar cheese, grated
1 small shallot, minced very fine equaling 1 tablespoon
1/3 cup chopped fresh parsley
1/3 cup grated parmesan cheese
1 dash dried chipotle chile
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 large eggs
1/8 cup milk
1/4 cup flour, seasoned with
salt, and
pepper, and
dried chipotle powder
1 cup seasoned bread crumbs
Crisco cooking oil, for frying to fill pan by 3 inches
1/2 cup mayonnaise
2 chipotle chiles in adobo, diced (remove seeds if you want less heat)
1/8 cup ketchup
salt and pepper
1/2 lime juice
1 garlic clove, mince fine

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.

Nutrition Facts : Calories 273.4, Fat 12.8, SaturatedFat 4.8, Cholesterol 90.2, Sodium 1039.1, Carbohydrate 29.2, Fiber 1.8, Sugar 3.8, Protein 10.7

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