Crispy Potato & Green Chili Tacos

1. In a small pot, mix the Cilantro Lime Rice with 2 tablespoons of water and a 1/4 teaspoon of salt. Place the pot with lid on medium low heat to steam the rice for 8-12 minutes, or until hot. Set aside until plating.
2. In the other pot add the Charro Beans, cover with the lid, and warm over medium heat until the beans are hot, approximately 7-8 minutes. Set aside until plating.
3. Place the medium sauté pan on medium high heat. Preheat for 2 minutes then add 2 teaspoons of oil. Carefully add the Roasted Potatoes and Green Chiles to the pan. Cook until the potatoes are lightly crisp. Remove from the heat.
4. Place the large nonstick pan on medium heat and warm for 3 minutes. Using 3 Tablespoons of the Cheese Blend, make 3 small cheese piles directly in the nonstick pan. Place a Tortilla on top of each cheese pile and press with a spatula to spread the cheese to the outer edges of the tortilla. Note: this step is adding a crispy cheese crust to the OUTSIDE of your taco. This may seem weird, but trust the process. You'll thank us later!
5. Next, top each tortilla (the side that does not already have cheese) with a Tablespoon of cheese then add the the potato and green chili mix and some Smoked Paprika Cream to half of each tortilla and fold. Continue to heat each taco, flipping as needed, until the cheese inside has melted and the the exterior is brown and crispy then remove the tacos from the pan. Repeat with the remaining cheese, potatoes, and tortillas. Turn off all heating elements.
6. Serve the tacos with a side of Salsa Roja for dipping as well and the rice and beans

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.