Potato and Cheese Flautas in Green Sauce

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Prep Time
10
 minutes
Cook Time
20
 minutes
Makes
2
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 4

    Mission Organics Whole Wheat Tortillas
  • 4

    tomatillos, husked and rinsed
  • ¼

    cup white onion
  • 1

    jalapeño pepper
  • ¼

    cup cilantro
  • ¼

    tsp salt
  • 3

    Tbsp canola oil
  • ¾

    cup cooked diced red potatoes
  • 1

    cup red bell pepper, diced
  • salt and pepper, to taste
  • cup Colby Jack cheese, shredded
  • 4

    tsp sour cream (optional)

INSTRUCTIONS


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  • Step 1

    Prepare green salsa by placing tomatillos, onion, jalapeño, cilantro, and salt in a blender or food processor. Blend until smooth. Transfer to saucepan and cook until tomatillo sauce changes color to olive green, about 5 to 6 minutes.

  • Step 2

    Heat 1 tablespoon canola oil in medium non-stick skillet over medium high heat. Add potatoes and red bell peppers, stirring constantly until potatoes are lightly browned and peppers are tender, about 4 to 5 minutes. Season with salt and pepper, and set aside.

  • Step 3

    Warm tortillas for 10 to 15 seconds on each side in an ungreased pan.

  • Step 4

    Assemble flautas by spreading the mixture and shredded cheese evenly on center each tortilla, leaving a half inch border around the edges. Roll up the tortillas tightly. Heat 2 tablespoons canola oil on same skillet over medium high heat. Place flautas seam side down and allow to cook for 2 minutes. Carefully flip and continue cooking until evenly golden and crisp, about 4 to 5 minutes total.

  • Step 5

    Top flautas with warm green salsa and garnish with sour cream.

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