Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
I used to make chicken flautas every day when I worked at a Mexican restaurant in Florida. My meatless version of these crispy rolled up tortillas are filled with potatoes and cheese and easy to make at home. Instead of taking the time to boil potatoes and mash them, I use hashbrowns that are done in minutes. These are great for a main dish, but you can also serve them as an appetizer.
“There is no place for selfishness and no place for fear! Do not be afraid, then, when love makes demands. Do not be afraid when love requires sacrifice.” – Saint Pope John Paul II
Ingredients
- 16 ounces frozen southern style hashbrowns
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 2 cups shredded Mexican style cheese
- 1 teaspoon taco seasoning
- 12 (8-inch) flour tortillas
- Canola or vegetable oil for frying
- Lettuce, sour cream, salsa, or guacamole
Instructions
- Heat oil in a large skillet over medium high heat and sauté onion for 2 minutes. Add the hashbrowns and cook for 3 more minutes. Remove from heat, transfer hashbrowns & onions to a large bowl and stir in the cheese and taco seasoning until well combined.
- Microwave the tortillas for 20 seconds to soften and make more pliable. Divide the cheesy potato filling into 12 equal portions. Spread the filling along the length of each tortilla, roll tightly, and secure with a toothpick so the filling doesn’t fall out during frying.
- Add enough oil to a Dutch oven so it comes up about 2 inches. Heat over medium-high heat until 350 degrees F.
- Using tongs and working in batches of 4, carefully add the flautas to the oil and fry until golden brown and crispy, flipping halfway through, about 90 seconds on each side. Drain on paper towels.
- Serve warm with lettuce, sour cream, salsa, or guacamole.
