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Potato and Cheese Flautas

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by: Ericka Sanchez
Updated Jul 20, 2017
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More About This Recipe

  • 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!

Potato and Cheese Flautas

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

Instructions

  • Step 
    1
    In a medium saucepan boil potatoes in water for 15-20 minutes or until tender. Remove from heat.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Serve topped with Mexican crema, lettuce, tomato and crumbled cotija.

Nutrition

No nutrition information available for this recipe

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