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6 large potatoes, boiled and peeled

2 tsp chicken bouillon

1 1/2 tsp salt

1/2 tsp parsley

1 1/2 tsp black pepper

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1 tbsp cornstarch

6 tbsp breadcrumbs or panko

1 cup queso Cotija or parmesan

2 cups chopped spinach

1 egg

4 poblano chiles

4 Anaheim or green chiles

1 onion, chopped

1/2 cup corn

1 tsp garlic salt

2 roasted green chiles

Handful of spinach

1 roasted serrano chile (optional)

Handful of cilantro

2 oz cream cheese

1 chicken bouillon

1 garlic clove

Salt, to taste

1/2 tsp black pepper

Milk, as needed

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Begin by making the potato mixture. In a large bowl, mash the boiled and peeled potatoes with a bean or potato masher.
Add the chicken bouillon, salt, parsley, black pepper, oregano, onion powder, garlic powder, cornstarch, breadcrumbs, queso Cotija or parmesan, and chopped spinach to the bowl. Mix everything together until well combined.
Taste the mixture and adjust the seasoning as needed. Add the egg and mix until everything is well combined.
Shape the mixture into patties. Take a handful of the mixture and roll it into a ball, then flatten it into a patty shape. Add a spoonful of the filling to the center of the patty, then fold it over to enclose the filling.
Fry the patties. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the patties to the skillet and cook for about 4 minutes on each side, until golden brown.
Make the filling. Roast the poblano and green chiles until charred, then place them in a bowl or large Ziploc bag to sweat. Once they’ve cooled down, peel off the skin, remove the stem and seeds, and chop them into small squares.
In a separate skillet, sauté the chopped onion and corn until soft. Add the chopped chiles, garlic salt, and mix everything together.
Make the salsa. In a blender, combine the roasted green chiles, spinach, serrano chile (if using), cilantro, cream cheese, chicken bouillon, garlic clove, salt, and black pepper. Blend until smooth, adding milk as needed to thin it out.
Serve the tortitas hot with the salsa on top.