Crispy Mexican Flautas with Salsa, Potatoes and Cheese

It's Crispy Mexican Flautas time!

I love any food that's crispy, now add potatoes, salsa and cheese and it's party time!

I am working on a bedroom remodel today and I wanted to cook something that was quick, easy, and cheesy.

I always keep potatoes in the pantry and I am always looking for something new to make with potatoes.

I thought why not add cheese and a little salsa for a quick snack while I am working.

This is a simple dish, all you do is peel, boil, and mash up potatoes, add a little spices and cheese and that's it!

Take the mixture and place in the center of a flour tortilla shell, add cheese.

I made a little "flautas glue" using flour and water. Now, make sure you place the potato/cheese mixture on one end of the shell.

Using the glue on the other end. Now, roll these babies up tightly, pressing to seal.

You can make these Mexican Flautas in advance, chill in the fridge, or freeze them.
Heat up cooking oil in a medium skillet and fry until nice and crispy.

Yes, you can cook them from frozen, I do it all the time.

You could bake them as well, just brush them lightly with cooking oil or spray and I would say at 350 degrees until golden brown.

All done, crispy, cheesy, with a little kick from the salsa.

These Crispy Mexican Flautas are ready to dip into a big bowl of sour cream!

Enjoy.

Crispy Mexican Flautas with Salsa, Potatoes and Cheese

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

2 Idaho potatoes, peeled, diced
8 flour tortilla shells, 9 inches
2 cups cheese, grated
1 cup green salsa
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
cooking oil
sour cream to serve

For the Flour Water Paste:

1/2 cup flour
water to thin

Directions:

Rinse, peel, dice potatoes into 1/2 inch chunks, place in a large pot, cover with water and boil for about 10-15 minutes until potatoes are tender.

Drain potatoes.

In a skillet add about 2 tablespoons cooking oil over medium heat, add potatoes and spices, cook for about 3 minutes, slightly mashing up potatoes.

Add salsa to potatoes and mix well.

To Assemble Flautas:

Lay a tortilla shell on a flat surface, place 2 tablespoons of potato mixture on one end, add about 2 tablespoons of cheese, using flour/water place on edge of shell, generously, roll and seal.

Heat cooking oil to 350 degrees, fry for about 2-3 minutes per side, until golden brown and crisp, drain on paper napkins.

Serve with sour cream for dipping