Potato and Poblano Flautas

  • 1 pound new potatoes, peeled and steamed or boiled until fork tender
  • 2 poblano peppers, charred, seeded and chopped
  • 4 oz. espanola or manchego cheese, grated
  • ¼ c cilantro, chopped
  • Salt and pepper to taste
  • 12 stone ground corn tortillas
  • Oil for frying
  • To serve: salsa, cilantro, diced avocado, mince red onion, additional grated cheese

  1. In a bowl, lightly mash the potatoes with a fork until chunky. Stir in peppers, cheese, and cilantro, and season to taste with salt and pepper. Set filling aside.

2. Heat a thin slick of oil in a large skillet with high sides. When shimmering, quickly fry tortillas just until they soften and become pliable. 

3. Fill each tortilla with 2 Tbs potato filling and roll up like cigars – they should not be over-filled. Secure with toothpicks for frying.

4. Heat 2-3” oil in skillet over medium high heat and fry flautas until crisp. Avoid crowding the skillet. Hold cooked flautas in a warm oven while you finish frying.

5. Remove toothpicks and serve with suggested toppings alongside rice and beans.

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