|
1 13
cups
yukon gold potatoes
(peeled, 2 medium)
2
tsps
chili powder
1 13
cups
monterey jack cheese
(packed coarsely grated hot pepper, 5 to 6 ounces)
1 13
cups
salsa verde
(jarred, tomatillo)
4 23
cups
mustard greens
(coarsely chopped stemmed, 1 bunch divided)
|
flour tortillas
(4 8-inch)
3
ozs
fresh goat cheese
(chilled, coarsely crumbled)
olive oil
|
|
Amount Per Serving
|
Calories
505
|
Calories from Fat
262
|
% Daily Value *
| Total Fat
29
g
|
45%
|
| Saturated Fat
11
g
|
57%
|
| Trans Fat
|
0%
|
| Cholesterol
43
mg
|
14%
|
| Sodium
3
g
|
120%
|
| Total Carbohydrate
40
g
|
13%
|
| Dietary Fiber
4
g
|
17%
|
| Sugars
23
g
|
Protein
18
g
| Vitamin A
|
188%
|
| Vitamin C
62
mg
|
104%
|
| Calcium
414
mg
|
41%
|
| Iron
4
mg
|
20%
|
| Potassium
1
g
|
5%
|
|
