Confetti Mash Potato Flautas with Hot Tomatillo Sauce

Confetti Mash Potato Flautas with Hot Tomatillo Sauce
If you want to add more lacto ovo vegetarian recipes to your recipe box, Confetti Mash Potato Flautas with Hot Tomatillo Sauce might be a recipe you should try. This recipe serves 8. One serving contains 811 calories, 24g of protein, and 47g of fat. If you have avocado, canolan oil, tomatillos, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Baked Chicken Flautas with Chunky Tomatillo Sauce, Pork and Potato Empanadas with Charred Tomatillo Sauce, and Chorizo and Potato Mini Flautas are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes.
Ingredients you will need
Red PepperRed Pepper
Serrano PepperSerrano Pepper
Yellow OnionYellow Onion
Olive OilOlive Oil
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Frying PanFrying Pan
3
Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.
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GarlicGarlic
CornCorn
4
In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.
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Salt And PepperSalt And Pepper
Cream CheeseCream Cheese
Green OnionsGreen Onions
Pepperjack CheesePepperjack Cheese
Sour CreamSour Cream
PotatoPotato
CornCorn
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Potato MasherPotato Masher
BowlBowl
5
In a small saute pan, over medium heat, add the remaining olive oil.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos.
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Red PepperRed Pepper
Green OnionsGreen Onions
TomatillosTomatillos
7
Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.
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BlenderBlender
8
Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
9
Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
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Canola OilCanola Oil
TortillaTortilla
AvocadoAvocado
PeppersPeppers
PotatoPotato
BeansBeans
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Paper TowelsPaper Towels
ToothpicksToothpicks
10
Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
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Flour TortillaFlour Tortilla
Pasilla PepperPasilla Pepper
Black BeansBlack Beans
AvocadoAvocado
PotatoPotato
11
Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.
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RollRoll
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ToothpicksToothpicks
12
When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly.
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Cooking OilCooking Oil
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Frying PanFrying Pan
13
Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
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Wire RackWire Rack
Paper TowelsPaper Towels
ToothpicksToothpicks
OvenOven
14
Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro.
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Cotija CheeseCotija Cheese
TomatillosTomatillos
CilantroCilantro
SauceSauce
15
Garnish with the remaining green onions. Repeat the process with the remaining ingredients.
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Green OnionsGreen Onions
16
For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.
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SauceSauce
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score28
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