Prep Time
Cook Time
Makes
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
-
⅓
cup Colby Jack cheese, shredded -
4
tsp sour cream (optional)
INSTRUCTIONS
-
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.