Manchego-Potato Tacos with Pickled Jalapeños
Per 1 taco
1 cup leftover mashed potatoes
8 soft corn tortillas
1⁄4 pound Spanish Manchego cheese, cut into 16 small sticks
16 slices pickled jalapeño pepper (available in Mexican sections and ethnic specialty stores)
4 tablespoons unsalted butter
Spoon 1 tablespoon of mashed potato into the center of each tortilla. Flatten out the potatoes, leaving a 1-inch border. Lay 2 pieces of Manchego and 2 pieces pickled jalapeño onto each tortilla, then fold closed into a half-moon shape.
In a skillet over medium heat, melt half of the butter. Gently lay 4 tacos into the pan, and cook until nicely browned, about 3–4 minutes on each side. Drain on paper towels. Repeat with remaining tacos. Snip tacos in half before serving with salsa.