Description
An elegant take on comfort food, these burritos feature a silky cheese sauce and crispy tater tots for a refined entrée.
Ingredients
Scale
- 1 lb (450 g) russet potatoes, peeled and diced into 1/2-inch cubes
- 8 small flour tortillas (8-inch), room temperature
- 2 tbsp unsalted butter, room temperature
- 2 tbsp all-purpose flour
- 1 1/4 cups whole milk, warmed
- 1 1/2 cups sharp cheddar, grated
- Salt and freshly ground black pepper to taste
- Pinch of smoked paprika or cayenne (optional)
- 12 oz frozen tater tots, thawed slightly
- 2 tbsp olive oil or neutral oil for pan-frying
- 2 tbsp chives or green onions, finely sliced
- 1/2 cup sour cream or crème fraîche, for serving (optional)
Instructions
- Parboil the potatoes in salted water for 8–10 minutes until just tender. Drain and let them steam-dry for 2 minutes.
- Melt butter over medium heat, whisk in flour and cook for 1 minute. Slowly whisk in warmed milk until smooth and slightly thickened. Stir in grated cheddar, then season with salt, pepper, and smoked paprika.
- Heat oil in a skillet, add tater tots, and cook until golden and crisp, about 8–10 minutes.
- Toss parboiled potatoes with half the cheese sauce and chopped chives.
- Warm tortillas in a skillet, fill with potato mixture, top with tater tots, and drizzle with remaining cheese sauce. Fold and roll into burritos.
- Cook burritos seam-side down in skillet until golden on each side, about 2 minutes.
- Transfer to a serving board, slice on the bias, and garnish with chives and sour cream or crème fraîche.
Notes
For a crispy exterior, avoid microwaving the burritos when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg