Potato And Cheese Flautas Recipes

POTATO AND CHEESE FLAUTAS

Potato and Cheese Flautas image

This is one of my family's favorite dinners and I can't blame them. These potato flautas are so crunchy and delicious! I often make these in larger quantities for parties and gatherings and they are always the first thing to go. Be creative with your garnishes and enjoy! I garnish with shredded lettuce, crumbled queso fresco cheese, salsa or guacamole, Mexican crema or sour cream, and sliced avocado.

Provided by beto73

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and cubed
1 cup shredded Chihuahua cheese
1 tablespoon milk
1 teaspoon salt
24 (6 inch) corn tortillas
1 cup oil for frying, or as needed

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
Mash potatoes with milk and salt. Stir in Add Chihuahua cheese.
Heat 1/2 inch oil in a deep skillet over medium heat.
Meanwhile, wrap tortillas in a dish towel or paper towel and microwave on high power for 2 minutes. If you don't steam them, they will crack when you roll them.
Fill each tortilla with a spoonful of the mashed potato mixture, roll tightly, and secure with a toothpick.
When oil is hot enough to make the flautas sizzle, put 6 to 8 flautas in the oil; make sure there is room between them or they won't cook evenly. Fry until golden brown and crispy, about 5 minutes. If the oil doesn't completely cover the flautas, flip over and fry the other sides. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 90.6 g, Cholesterol 20 mg, Fat 12.5 g, Fiber 12 g, Protein 15 g, SaturatedFat 4.6 g, Sodium 566.4 mg, Sugar 3 g

BAKED CHICKEN AND CHEESE FLAUTAS

Baked Chicken and Cheese Flautas image

These flautas can be baked or fried, either way they taste great with some sour cream, guacamole, and salsa!

Provided by Rocks422

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 ½ cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
¼ cup green salsa (such as Herdez®)
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
12 (6 inch) flour tortillas
2 cups shredded Mexican cheese blend

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.4 g, Cholesterol 88.6 mg, Fat 26.8 g, Fiber 2.4 g, Protein 30 g, SaturatedFat 13.3 g, Sodium 1048.3 mg, Sugar 2.2 g

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