Potato and Cheese Flautas
Crispy corn tortillas rolled around a savory filling of creamy mashed potatoes and melted cheese. Fried to a perfect golden-brown, these flautas are a Tex-Mex classic that's perfect for dipping in salsa, guacamole, or sour cream. A guaranteed crowd-pleaser!
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potato Filling
- b.Place the cubed potatoes in a medium pot. Cover with cold water by at least one inch and add 1 tsp of salt.
- c.Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- d.While the potatoes cook, heat 2 tbsp of oil in a small skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
- e.Drain the cooked potatoes thoroughly and return them to the hot, empty pot. Mash until smooth.
- f.Add the cooked onion-garlic mixture, shredded cheese, 1 tsp salt, black pepper, and ground cumin to the mashed potatoes. Stir vigorously until the cheese is melted and the filling is well combined. Taste and adjust seasoning if needed.
- 2
Step 2
- a.Assemble the Flautas
- b.Warm the corn tortillas to make them pliable. Wrap the stack of tortillas in a damp paper towel and microwave for 30-60 seconds. Alternatively, warm them one by one in a dry skillet for 15-20 seconds per side.
- c.Working with one warm tortilla at a time, spoon about 2-3 tablespoons of the potato filling in a line down the center.
- d.Roll the tortilla up as tightly as you can to form a thin cylinder. Place it seam-side down on a plate. Repeat with the remaining tortillas and filling.
- 3
Step 3
- a.Fry the Flautas
- b.Pour vegetable oil to a depth of about 1 inch in a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of tortilla should sizzle vigorously when dropped in.
- c.Carefully place 3-4 flautas in the hot oil, seam-side down, using tongs. Do not overcrowd the pan.
- d.Fry for 2-3 minutes per side, turning gently, until they are golden brown and crispy all over. The total frying time will be about 4-6 minutes per batch.
- e.Use tongs to remove the flautas from the oil, allowing excess oil to drip off. Transfer them to a wire rack or a plate lined with paper towels to drain.
- 4
Step 4
- a.Serve
- b.Let the flautas cool for a minute before serving, as the filling will be very hot.
- c.Serve immediately while hot and crispy. Garnish with shredded lettuce, and offer sour cream and salsa on the side for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russets or Idahos for the fluffiest, creamiest mashed potato filling.
- 2Warming the tortillas is crucial! Cold, dry tortillas will crack and break when you try to roll them.
- 3Don't overfill the flautas. About 2-3 tablespoons is perfect; too much filling will spill out during frying.
- 4Always place the flautas seam-side down in the hot oil first. This helps to quickly seal them shut.
- 5Maintain a consistent oil temperature. If it's too low, the flautas will absorb too much oil and become greasy. If it's too high, they'll burn on the outside before the cheese is fully melted inside.
- 6For a healthier, less messy version, you can bake or air fry the flautas. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, or air fry at 380°F (190°C) for 8-10 minutes, flipping halfway through.
Adapt it for your goals.
Add Protein
Mix in 1 cup of cooked, shredded chicken, ground beef, or chorizo into the potato filling for a heartier flauta.
Make it SpicyMake it Spicy
Add 1-2 finely minced jalapeños or a teaspoon of chipotle powder to the potato mixture for a smoky kick.
Change the CheeseChange the Cheese
Swap Monterey Jack for sharp cheddar, pepper jack, or authentic Mexican cheeses like queso Oaxaca or queso asadero.
Add BeansAdd Beans
Incorporate a half cup of refried beans or mashed black beans into the potato filling for extra flavor and fiber.
Why this is on our healthy list.
Provides Energy
Potatoes are an excellent source of complex carbohydrates, which are the body's primary fuel source, providing sustained energy.
Supports Bone Health
Monterey Jack cheese is a good source of calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth.
Rich in Potassium
Potatoes are naturally rich in potassium, an important electrolyte that helps regulate fluid balance, muscle contractions, and nerve signals.
Frequently asked questions
A serving of three flautas contains approximately 600-650 calories, not including toppings like sour cream or guacamole. The exact number can vary based on the amount of oil absorbed during frying.