We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    214
  • Pinterest
    143
  • Save
    35
  • WhatsApp
  • Print
    186

Potato and Cheese Flautas

  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 12

Ingredients

3
medium potatoes, peeled
1
cup shredded Mexican Manchego cheese
1/4
cup milk
Salt and pepper, to taste
1/2
cup canola oil
12
corn tortillas
1
16-oz container crema Mexicana
2
cups lettuce, shredded
1
tomato, sliced
1
cup Cotija cheese, crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Add fresh spinach, cooked chorizo, or pieces of ham to mashed potatoes for a variation of the dish.

Growing up in a border town, our trips to Mexico were common and anticipated. Our weekend visits included lunch at our favorite flauta stand. Their menu included flautas filled with shredded beef, beans, cheese, and–my favorite–potato and cheese. These flautas are topped with crema, salsa, savory cheese, and served with a side salad. Why not make these at home? If you're having a Cinco de Mayo get-together, add these to the menu! They are a favorite among kids and adults, and will please your vegetarian guests, too. Make plenty because they will be devoured quickly!

Directions

  • 1 In a medium saucepan boil potatoes in water for 15-20 minutes or until tender. Remove from heat.
  • 2 In a large mixing bowl, place potatoes, shredded cheese, milk, salt and pepper. Mash with a fork or potato masher, combining all ingredients. Set aside.
  • 3 Place canola oil in a medium skillet on medium-high heat. Place 1 tablespoon of mashed potato mixture on a tortilla and roll. Carefully submerge rolled tortilla into hot oil with seam side down. Fry for approximately 2-3 minutes or until browned evenly on all sides. Place on paper towel lined plate to drain excess oil.
  • 4 Serve topped with Mexican crema, lettuce, tomato and crumbled cotija.

Growing up in a border town, our trips to Mexico were common and anticipated. Our weekend visits included lunch at our favorite flauta stand. Their menu included flautas filled with shredded beef, beans, cheese, and–my favorite–potato and cheese. These flautas are topped with crema, salsa, savory cheese, and served with a side salad. Why not make these at home? If you're having a Cinco de Mayo get-together, add these to the menu! They are a favorite among kids and adults, and will please your vegetarian guests, too. Make plenty because they will be devoured quickly!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 9, 2015

Growing up in a border town, our trips to Mexico were common and anticipated. Our weekend visits included lunch at our favorite flauta stand. Their menu included flautas filled with shredded beef, beans, cheese, and–my favorite–potato and cheese. These flautas are topped with crema, salsa, savory cheese, and served with a side salad. Why not make these at home? If you're having a Cinco de Mayo get-together, add these to the menu! They are a favorite among kids and adults, and will please your vegetarian guests, too. Make plenty because they will be devoured quickly!