Potato & Cheese Flautas Recipe

Cook the potatoes

Place diced Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes. Drain well and return to the pot.

Mash and season

While still hot, add butter, ground cumin, remaining 1/2 tsp kosher salt, and black pepper to the potatoes. Mash until mostly smooth with small bite-sized pieces remaining. Taste and adjust seasoning. Stir in the shredded cheddar cheese and chopped cilantro (if using) while potatoes are warm so the cheese softens but does not fully melt into a runny mixture.

Assemble flautas

Warm tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable. Place about 1/4 cup of the potato-and-cheese filling toward one edge of each tortilla. Roll tightly from the filled edge to form flautas, tucking the ends as you go. Secure with a toothpick if needed.

Fry flautas

In a heavy skillet or cast-iron pan, heat vegetable oil to 350°F (175°C) — or heat over medium-high until shimmering. Fry flautas in batches, seam-side down first, turning occasionally until evenly golden brown and crisp, about 2–3 minutes per side. Do not overcrowd the pan. Transfer to a paper towel-lined tray to drain and remove toothpicks.

Combine diced tomatoes, white onion, cilantro, minced jalapeño (if using), lime juice, and 1/2 tsp kosher salt in a bowl. Mix gently and let sit at room temperature for 10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Spoon mashed avocado into a bowl. Add lime juice, salt, chopped red onion, chopped cilantro, and black pepper. Mix to a slightly chunky consistency. Cover tightly with plastic wrap pressed to the surface to prevent browning until ready to serve.

Whisk together Mexican crema (or sour cream), 1 tsp lime juice, and 1/4 tsp salt until smooth. Adjust lime or salt to taste. Transfer to a squeeze bottle or small bowl for serving.

Arrange 2–3 hot flautas per plate. Top with a spoonful of pico de gallo and a dollop of guacamole. Drizzle crema over the flautas and sprinkle with crumbled queso fresco and chopped cilantro. Serve immediately with lime wedges on the side.