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“Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.”

Ingredients Nutrition

  • 2 whole jalapeno peppers (or 1 depending on heat)
  • 12 corn tortillas
  • 2 cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
  • 2 tablespoons taco seasoning
  • 12 cup shredded cheese (your favorite kind)
  • 14 cup fresh cilantro, finely chopped
  • cooking oil (enough to lightly fry)


  1. Chop jalapeño peppers finely.
  2. Chop cilantro.
  3. Boil potatoes till easy to mash but still a little firm.
  4. Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
  5. Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
  6. Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
  7. Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
  8. Heat oil on medium heat (I usually use olive oil).
  9. When oil is ready, place 4 tacos at a time with the rolled side down in pan.
  10. Flip to other side when brown.
  11. Remove and drain on paper towels.
  12. Garnish as desired.
  13. I use sour cream mixed with taco sauce drizzled over the top.

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