Ingredients

• 12 corn tortillas – softened in hot oil and drained
• 2/3 cup sour cream
• 3/4 cup monterey jack cheese – grated
• 1 cup tomato sauce
• 1/2 tsp salt
• 1 1/2 cups shredded lettuce
• Spicy salsa – warmed
• Chopped fresh jalapenos or chili pepper of choice
• 3/4 lb. cooked red or white potatoes – unpeeled and chopped fine
• 1 cup tomatoes – chopped
• 1/2 medium onion – chopped

Directions

In a large bowl, mix the potatoes, onion, pepppers, and salt.
Fill each tortilla with about two Tbsp of the mixture and secure with toothpicks.
Heat oil – hot enough for frying.
If the temp- erature is not hot enough, the tortillas will absorb too much oil.
Fry tacos until golden brown in 1/4 inch of oil, being careful not to get oil into the filling.
Drain well.
Serve immediately with salsa, sour
cream, lettuce, tomatoes, and extra hot peppers.