Roasted Potato and Hot Pepper Tacos

We were left with a bag of Italian Long Hots which were just a little too spicy for my liking, this recipe can be as hot as you'd like, but the goat cheese and sour cream will really temper down the heat if you'd prefer just a little bit of spice. The original recipe calls for poblano peppers, this would also be good with jalapeno peppers -- it's really whatever you have on hand or prefer. 

Recipe slightly adapted from Cooking Curries.

-2 tbsp olive oil
-2 medium potatoes, peeled and chopped
-2-3 hot peppers (we used Italian Long Hots)
-1/2 onion, chopped
-2 cloves garlic, minced
-1 1/2 tsp chili powder
-1 tsp paprika
-1 tsp ground cumin
-salt, to taste

For the tacos
-10 corn tortillas
-2 cups shredded lettuce
-1/3 cup finely chopped onions
-1/4 cup sour cream / yogurt
-1/2 cup crumbled goat cheese
-1/2 lime

Slice the peppers in half and remove the seeds and inner membranes, and cut into pieces of similar size to the potatoes. Heat the oil in a medium skillet and cook the onions and garlic for 1-2 minutes. Next add the potatoes and peppers, cooking on medium low heat until the potatoes are cooked through. 

Once the potatoes are soft, add the chili, cumin and paprika and mix it well. Season with salt. 

Heat the tortillas either in a skillet or in the microwave until soft. 

To assemble, serve the pepper and potato mixture in the warm tortillas with lettuce, goat cheese, and sour cream. Squeeze a little lime over the tacos and serve.



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