Flautas Con Dos Salsas
Ingredients (15 servings)
| Amount | Measure | Name |
|---|---|---|
| FLAUTAS: | ||
| 45.00 | whole | Tortilla, corn |
| 3.00 | x | Potatoes- Idaho , peeeled, cooked, mashed |
| 1.50 | lb | Cheese, Monterey Jack , sliced into thin strips |
| Or Foodservice Pre-Made Tacos | ||
| SALSAS: | ||
| 1.00 | qt | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| 1.00 | qt | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| 4.00 | cup | Sour cream, regular |
| GARNISH: | ||
| Fresh Mexican Cheese, crumbled |
Preparation
1. Heat tortillas on a comal or griddle. Place about 1-2 tablespoons of mashed potatoes and cheese strips off the center of the tortilla. Roll and secure with a toothpick. Place in a plastic bag and store in the refrigerator. This can be done several hours ahead.
2. Heat both salsas and hold hot for service.
3. In a frying pan, fry flautas until crisp. Remove and drain on paper towels.
To Serve: Place three flautas on a serving plate. Pour Salsa Verde on one side and Salsa Roja on the other side. Spoon sour cream over flautas. If sour cream is too thick, thin it out with a little milk. Sprinkle with Mexican cheese.
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