My friend Maris is a vegetarian and this is her nod to the day.
- 5 large potatoes
- ¼ cup milk
- 1½ teaspoons chili powder
- ¼ teaspoon cumin
- 1 cup chopped scallions (green onions)
- 1½ cups shredded cheddar cheese
- 1 (12 oz.) package corn tortillas
- 1 cup ranch-style salad dressing
- Peel and chop potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
- Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions, chili powder, cumin and cheese; mix well.
- Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
- In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy.
- Serve with ranch dressing for dipping.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.