Mul-what-as? Mulitas! They're a cross between tacos and quesadillas. These are filled with delicious and cheesy mashed potatoes and baked, for a soft inside and a perfect crunch outside. Then these mulitas are topped with tangy slaw, sour cream, more cheese, and jalapeño. You've got yourself a Taco Tuesday replacement, as well as answer to a trivia question. It's a win-win!
Pierce potatoes with a fork several times. Microwave potatoes until soft, 8-10 minutes.
Use a dry, clean towel to transfer potatoes to a mixing bowl. Let cool 5 minutes.
Once cooled, peel potatoes and return to bowl. Add cheddar-jack cheese, seasoning rub, and a pinch of pepper. Mash lightly until potato is fairly smooth.
While potatoes microwave, prepare ingredients.
Prepare the Ingredients
Halve lime and juice.
Mince cilantro (no need to stem).
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Make the Slaw
In another mixing bowl, combine slaw mix, 2 tsp. olive oil, 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper.
Assemble and Bake the Mulitas
Place tortillas on a clean work surface.
Divide potato mixture between tortillas and then fold in half over mixture.
Place folded tortillas on prepared baking sheet and drizzle with 2 tsp. olive oil.
Bake in hot oven until golden brown, 10-12 minutes, flipping once halfway through.
Finish the Dish
Plate dish as pictured on front of card, garnishing with slaw, sour cream, queso fresco (crumbling if necessary), cilantro, and jalapeño (to taste). Bon appétit!