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Potato and Roasted Poblano Tacos

kept byrosbough

1 poblano pepper
1 lb Yukon Gold potatoes, cut into 1/2 inch pieces
1 medium yellow onion, thin sliced
2 cloves garlic, minced
1/4 cup TBSP cooking oil
2 ounces Queso Fresco or Feta cheese
salt & pepper
12 tortillas

optional toppings: sliced jalapenos, sour cream, hot sauce, etc.



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