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Chili Lime Enchilada Potato Bites

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Print Recipe
Cuisine: Mexican
Prep Method: Fried

Dish

AppetizerMain Dish

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 8

Ingredients

+

Enchilada Sauce

  • 2 tablespoons (30ml) Olive Oil
  • 2 tablespoons (30g) All Purpose Flour
  • ¼ cup (20g) Chili Powder
  • ½ teaspoon (2g) Garlic Powder
  • ½ teaspoon (2g) Ground Cumin
  • ¼ teaspoon (1g) Dried Oregano
  • 2 cups (480ml) Chicken Stock
  • 2 teaspoons Sea Salt
+

Chili Lime Hash Brown Bites

  • 2.2 lbs. (1kg) Frozen Tater Barrels
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Chili Lime Seasoning
+

To Plate

  • 1 cup (240ml) Cotija Cheese, crumbled
  • 1-½ cups (225g) Avocado, diced
  • ¼ cup (4g) Cilantro, picked

Preparation

  1. Heat the oil in a medium saucepan over medium-high heat. Add the flour and cook for 1-2 minutes while stirring constantly.  Add in the spices and oregano and cook for an additional minute.
  2. Add in the stock and allow the sauce to come to a simmer for 15 minutes. Adjust the seasoning and keep warm.
  3. To fry the hash brown bites, fry them at 375 °F (190 °C) until they are crisp and golden brown.  Drain the potatoes and place them into a bowl, season them with the chili lime seasoning.
  4. To plate up, spoon some of the enchilada sauce into the bottom of a serving dish. Arrange the potatoes on the sauce and garnish with the diced avocado, cilantro, and cotija cheese. Enjoy!

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Nutrition Facts Per Serving

Calories

350

Fat

21g

Sodium

1420mg

Vitamin C

3mg

Carbohydrates

39g

Fiber

6g

Protein

6g

Potassium

650mg

Sugar

3g

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