1 cup leftover Southwest Mash , recipe follows
Eight 5 1/2-inch corn tortillas
1 small bunch fresh cilantro, plucked (just the leaves and soft stems)
1/2 cup crumbled Cotija cheese (about 2 ounces)
1/2 cup shredded Monterey Jack (about 2 ounces)
1 to 2 tablespoons vegetable oil
Crema and salsa verde, for serving, optional
2 pounds large Yukon gold potatoes, scrubbed
2 medium poblano peppers
1 medium white onion, sliced 1/4-inch thick
1 1/2 cups crema or sour cream, at room temperature
Freshly ground black pepper
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