YIELD Makes 6 servings
INGREDIENTS
1 pound Yukon gold or red unpeeled potatoes, cut into 1/2-inch pieces 1 cup (4 ounces) shredded pepper Jack or Monterey Jack cheese 2 green onions, finely chopped 3/4 teaspoon salt, divided 2 pounds plum tomatoes 1 cup lightly packed fresh cilantro 1/2 to 1 jalapeño pepper,* seeded and coarsely chopped 1/4 small red onion, coarsely chopped 1 clove garlic, quartered 1/4 cup water 1 tablespoon fresh lime juice 3/4 teaspoon ground cumin 12 (6-inch) fat-free flour tortillas Nonstick cooking spray *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Prepare barbecue grill for direct cooking.
- Place potatoes in 1-1/2-quart pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 minutes or until tender. Drain; stir in cheese, green onions and 1/4 teaspoon salt. Keep warm.
- Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. Combine cilantro, jalapeño pepper, red onion and garlic in food processor; process using on/off pulsing action until finely chopped. Transfer to microwavable bowl. Place tomatoes, water, lime juice, cumin and remaining 1/2 teaspoon salt in food processor; process until smooth. Add to pepper mixture; keep warm.
- Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or until warmed.
- Cover one side of each tortilla with 1 tablespoon tomato sauce. Immediately spread about 1/4 cup warm potato mixture down center of tortilla; roll to enclose filling. Spoon about 3 tablespoons sauce over burrito. Repeat to make 12 burritos. Serve immediately.