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Chili Lime Enchilada Potato Bites
Ready Time: 65min
Prep Time: 20min
Cook Time: 45min
Recipe by: Potatoes USA
Chili lime seasoned potato hash browns, on a bed of smoky enchilada sauce, garnished with avocado, cotija cheese, and cilantro.
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
1 cup (240ml) Cotija Cheese, crumbled
1-½ cups (225g) Avocado, diced
¼ cup (4g) Cilantro, picked
Prep Time: 20min | Cook Time: 45min
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.
Add in the stock and allow the sauce to come to a simmer for 15 minutes. Adjust the seasoning and keep warm.
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.
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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