Cheesy Mashed Potato Flautas

 

(4-6 servings)

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Ingredients

10 Corn tortillas

2 Large potatoes

1/4 cup White Onion, finely chopped

1 pk (10oz) El Mexicano® Queso Oaxaca or Queso Monterey, shredded

3 tbsp. Extra Virgin olive oil, plus some more for frying

Salt and fresh ground pepper

 

Toppings

1 cup Iceberg lettuce, shredded

1/2 cup Roma tomatoes, diced

1/2 Avocado, sliced

3/4 cup Cilantro, finely chopped

1 cup El Mexicano® Crema Mexicana

3/4 cup El Mexicano® Queso Casero

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Cooking Directions

1. Boil the potatoes whole, skins on, until soft but not mushy. Rinse under cold water, peel, and mash with the back of a fork or a smasher. Consistency should be lumpy.

2. Heat the olive oil in a frying pan. Add the onion, salt and ground pepper and sauté for 3 minutes. Add the mashed potatoes, a pinch of salt and sauté an additional 5 minutes. Remove from heat and transfer to a mixing bowl and allow them to cool down.

3. Mix the El Mexicano® Queso Oaxaca or Monterey cheese with the mashed potatoes to form your stuffing.

4. In a separate heavy sauté pan, heat enough oil to come up 1-inch up from the sides of the pan on medium high. Divide the cheesy potato mixture into the 10 corn tortillas. Wrap tightly and secure with wooden toothpicks. Fry in the oil on both sides until golden crisp.

5. Top your cheesy mashed potato flautas with finely chopped lettuce, El Mexicano® Crema Mexicana, crumbled El Mexicano® Queso Casero, sliced tomatoes, cilantro and avocado.