Ingredients
3
tablespoons canola oil
1/3
cup finely chopped onion
1/2
bag (30-oz size) frozen country-style shredded hash brown potatoes (4 1/2 cups)
1
box (9 oz) frozen chopped spinach
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon salt
1
teaspoon ground coriander
1
teaspoon garam masala
1/2
teaspoon ground ginger
1
tablespoon lemon juice
12
tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1
jar (12 oz) apricot preserves
1
tablespoon cider vinegar
1/4
to 1/2 teaspoon ground ginger
3/4
teaspoon garam masala
1/8
teaspoon ground red pepper (cayenne)
Preparation
Heat oven to 400°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion and potatoes; cook about 10 minutes, stirring occasionally, until potatoes are thoroughly cooked and slightly browned.
Meanwhile, cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain. Pull spinach apart into smaller pieces. Measure 4 teaspoons of the chiles; reserve remaining chiles for sauce.
Stir spinach, 4 teaspoons chiles, the salt, coriander, 1 teaspoon garam masala and 1/2 teaspoon ginger into potato mixture. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixed and thoroughly heated. Remove from heat; gently stir in lemon juice.
Place about 1/4 cup potato filling on each tortilla, 1/2 inch from one side. Starting at side with filling, tightly roll up each tortilla around filling; place seam side down on ungreased cookie sheet. Brush taquitos with remaining 1 tablespoon oil.
Bake 8 to 11 minutes or until crispy and golden brown.
Meanwhile, in medium bowl, stir sauce ingredients with remaining chopped green chilies, until well mixed. Serve warm taquitos with sauce for dipping.
