Chorizo and potato taquitos
Serves 4
1 large potato, peeled and quartered 250g chorizo, finely chopped ½ medium onion, chopped 1 tomato, chopped 1 green pepper, deseeded and chopped 1 green chilli, deseeded and chopped 120g Cheddar, grated 16 small tortillas
To serve: Guacamole and salsa, for dipping
1 Place the potato in a pot and add enough salted water to cover by 2cm. Bring to a boil and cook for 15-18 minutes until just tender, then drain and roughly chop.
2 Preheat the oven to 220˚C/200˚C fan/ gas mark 7.
3 In a dry pan over a medium heat, cook the chorizo for 3-4 minutes until browned. Remove the chorizo from the pan and stir it into the potatoes.
4 In the chorizo oil left in the pan, cook the onion, tomato, pepper and chilli for five minutes, stirring occasionally. Add the potato mixture and the Cheddar and stir together for a minute until the cheese melts, then remove from the heat.
5 Dampen two paper towels and place the tortillas between them. Microwave for about 50-60 seconds until they are warm and pliable.
6 Place one tortilla flat on a clean dry surface, keeping the rest between the paper towels. Spoon two heaped tablespoons of the filling onto the tortilla and spread it evenly across the entire surface. Roll up tightly into a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on a baking tray. Repeat with the remaining tortillas and filling.
7 Spray the taquitos lightly with cooking spray and bake for 15 minutes or until crisp. Serve with guacamole and salsa, for dipping. Per Serving 634kcals, 29g fat (10.8g saturated), 64.4g carbs, 3.6g sugars, 30.4g protein, 9.2g fibre, 1.009g sodium