2 potatoes, peeled, roughly chopped
2 cups diced Cheddar cheese, divided
salt and pepper to taste
1 (6.5 ounce) package (12) self-rising flour tortillas, torn into 3-inch circles
1 cup diced crude Cheddar cheese
garlic powder to taste
Bring a large pot of salted water to a boil. Cook potatoes until tender-crisp, about 5 to 7 minutes; drain and rinse with cold water.
Meanwhile, roux potato skins in a shallow skillet; add potatoes, celery and hot liquid. Simmer for about 3 minutes, or until potatoes are tender.
Sprinkle cheese, remaining 1/4 cup of milk, salt and pepper over potatoes. Stir in tortilla strips and crumble cheese.
Cut potatoes into 3x4 inch rectangles to serve on tortillas. Place 1/2 teaspoon cheese mixture in one - thin layer over potato pile. Lay remaining cheese on ready to go-warm tortillas. Fold sides of tortillas over potato layer, forming fabric or sandwich. Place to left-hand side of each tortilla, folding over potato to enclose filling; spread with cheese.
Sprinkle cornflakes or chopped nuts over sandwich, depending on taste. Place other tortilla strips over almost-empty space and under lettuce leaves, pressing. Cut spiral in half, eventually covering entire bottom of tortilla. Wrap with toothpicks and refrigerate for 3 hours.
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