Potato and Cheese Flautas

Potato and Cheese Flautas

Yield: Servings: 12


  • • 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


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.

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