Crispy Potato And Quesillo Flautas

Flautas de papa y quesillo

Posted by Phaidon

About

Preparation time: 20 minutes 

Cooking time: 35 minutes, plus salsa prep time

Serves: 6

Flautas, or flutes, which are named after their shape, are a perfect leftover dish. Whenever you have stale tortillas and some chicken, cheese, or mashed potatoes, this is a great solution to breathe new life into them. Stale tortillas are actually better for frying than fresh tortillas.
We combined the potatoes with cheese and cream to make them richer, but feel free to adjust the filling to your taste.

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You Will Need (12 things)

  • 
For the flautas:

  • 910 g Yukon Gold Potatoes , scrubbed
  • 455 g Quesillo (Oaxaca string Cheese ), pulled
  • 115 g Crema or Crème Fraîche
  • 2 tsp Salt , plus more to taste
  • 12 –16 Fresh Tortillas
  • Vegetable Oil , for shallow- frying

  • For serving:

  • 115 g Crema or Crème Fraîche
  • 125 g Crumbled Queso Fresco
  • 1 Small head iceberg Lettuce , finely shredded
  • 240 ml Raw Salsa Verde, or Salsa of your choice

Steps (5 steps, 20 minutes)

  1. 1

    Make the flautas: Preheat the oven to 190°C/Gas Mark 5. Place the potatoes on a baking sheet and bake until easily pierced with a sharp knife, about 30 minutes.

  2. 2

    Mash the potatoes with the skin on and mix with the quesillo, crema, and salt. Season with more salt, if desired.


  3. 3

    Place 2 tablespoons of the potato mixture in the centre of a tortilla and roll very tightly, using cocktail sticks to help keep it from coming undone. Make as many flautas as the filling allows.

  4. 4

    Pour 2.5 cm oil into a large cast-iron pan and heat over high heat until very hot but not smoking (360°F/180°C). Fry the flautas until crispy and golden brown, 3 minutes.

  5. 5

    To serve: Remove the picks from the flautas. Serve topped with crema, queso fresco, and iceberg lettuce. Serve with the salsa alongside.