Spicy Potato Flautas

Spicy Potato Flautas

  • Recipe Serves: 4
  • Prep Time : 20 min
  • Cook Time : 30 min
  • Stand Time 20 min


  • 1 lb. potatoes, peeled, boiled and drained
  • 1 1/2 cups shredded queso fresco o Monterey Jack cheese
  • 2 Knorr® Garlic MiniCube(s), crumbled
  • 2 dried guajillo peppers
  • 1 cup corn oil
  • 1 medium onion, chopped
  • 1 can (15 oz.) tomato sauce
  • 12 corn tortillas


  1. Mash potatoes in a large bowl. Stir in cheese and 1 Knorr® Garlic MiniCubes; set aside.
  2. Roast guajillo peppers in a medium skillet over medium-high heat until slightly softened, about 2 minutes. Remove from skillet and cool slightly. Cut pepper in half lengthwise and discard seeds. Soak peppers in 2 cups boiling water until soft, about 20 minutes. Remove from water, reserving water. Scrape the pulp from peppers, discarding skins; set aside.
  3. Cook onion in a medium skillet over medium-high heat until tender, about 8 minutes, stirring occasionally. Stir in tomato sauce and cook about 5 minutes.
  4. Process pepper pulp, sauce mixture and remaining MiniCube in a blender until smooth, adding reserved water as needed.
  5. Heat oil in a large skillet over medium-high heat and fry tortillas, one at a time to soften, about 10 seconds; drain on paper towels. Divide potato mixture onto tortillas. Roll up and secure each with a toothpick.
  6. Fry flautas in batches in same skillet until crisp, about 1 minute, turning occasionally. Drain on paper towels. To serve, top flautas with sauce. Garnish with chopped green onions.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU