Flautas with Three Cheese Filling

by V & V Supremo Foods, Inc.

20 Min

Servings

ingredients

You’re about to embark on a traditional and authentic culinary journey as you make this delicious Mexican dinner. Your destination awaits!

Share with friends:

1287 shares

Ingredients

2½

pounds red potatoes, peeled and quartered

2½ pounds red potatoes, peeled and quartered
3 cups

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

3 cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
4 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

4 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
4 cups

V&V SUPREMO® Brand Queso Fresco Cheese, crumbled

4 cups V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
2 cups

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

2 cups Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1½ tsp.

red chile powder

1½ tsp. red chile powder

corn tortillas

1

Place potatoes in pot with water to cover over medium heat. Bring to boil and cook until potatoes are tender when pierced with a fork. Drain potatoes well in sieve and return to pot.
2

Turn heat under pot to low, and add 1 cup of sour cream to potatoes. Mash potatoes and sour cream with potato masher. Add Chihuahua® and cotija cheese, add powdered chile. Mash well, until all cheese is fully melted.
3

Place skillet over medium heat. Warm tortillas for 30 seconds on each side.
4

Fill each tortilla with approximately 3 tablespoons of potato-cheese mixture, and roll up tightly. Pierce each flute with a round wooden toothpick to keep closed.
5

Pour vegetable oil in skillet to a depth of ¾ inch, and place over medium heat until oil reaches 350°- 375°. Carefully place flautas in oil in single layer (don't overcrowd) and fry until crispy, turning when necessary. Drain on paper towels and hold warm while frying remaining flautas.

Missing some of the ingredients produced by V&V Supremo? Find the nearest store in your area:

Find A Store Now!

Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

corn tortillas

DIRECTIONS:

1. Place potatoes in pot with water to cover over medium heat. Bring to boil and cook until potatoes are tender when pierced with a fork. Drain potatoes well in sieve and return to pot.
2. Turn heat under pot to low, and add 1 cup of sour cream to potatoes. Mash potatoes and sour cream with potato masher. Add Chihuahua® and cotija cheese, add powdered chile. Mash well, until all cheese is fully melted.
3. Place skillet over medium heat. Warm tortillas for 30 seconds on each side.
4. Fill each tortilla with approximately 3 tablespoons of potato-cheese mixture, and roll up tightly. Pierce each flute with a round wooden toothpick to keep closed.
5. Pour vegetable oil in skillet to a depth of ¾ inch, and place over medium heat until oil reaches 350°- 375°. Carefully place flautas in oil in single layer (don't overcrowd) and fry until crispy, turning when necessary. Drain on paper towels and hold warm while frying remaining flautas.

Flautas with Three Cheese Filling

Notes: