Basic, staple ingredients can turn out some of the most delicious and memorable meals. Potatoes, cheese, tortillas and spices are the key ingredients in this potato cheese flautas recipe today. People often ask “What’s the difference between flautas and taquitos?” I honestly believe that they are pretty much the same thing, but growing up, the corn tortilla version was always called a taquito in my family, and the flour tortilla version, a flauta. Either way, they are both delicious and one of those recipes that always reminds me of home. If you want, you could add some shredded, rotisserie chicken to the filling, but I think it’s tasty and quite satisfying as-is.
Add 4 to 5 tablespoons of olive oil to a large skillet and preheat to medium for a few minutes. Add the diced potatoes, season lightly with salt and pepper and cook until brown and crispy on most sides. Once potatoes are tender, transfer to a plate lined with paper towels until cooled.
In a bowl, combine the jack, Oaxaca cheese, sour cream, green onions and jalapeño. Add the potatoes and use a potato masher to break down slightly. Add 1/2 teaspoon of crushed oregano. Chill until ready to use.
Add 2 tablespoons of olive oil to a pan and heat to medium. Add the onions, garlic, jalapeño and tomatoes. Season lightly with salt and pepper and cook for 6 to 8 minutes or until tomatoes break down. Transfer to the blender and blend until smooth, set aside.
Wipe out that same pan you just used and add 3 tablespoons of unsalted butter. Heat to medium to melt butter. Once melted, whisk in the flour and cook for a minute. Whisk in the milk and chicken broth until smooth. Add all of the spices, tomato mixture from blender and continue cooking until sauce becomes thick. Remove from heat and add in the all of the cheese and stir just until melted. Cover and set aside.
Preheat 2 cups of canola oil to medium heat for 5 to 7 minutes. Wrap 5 tortillas in paper towels and steam and warm to soften in the microwave, about 40 seconds. Fill each tortilla with 2 tablespoons of potato filling (like a skinny cigar) on the end of tortilla closest to you. Roll as tight as you can and secure with one toothpick at the seam in the center.
Fry the flautas in batches and transfer to a tall bowl lined with paper towels. This way any extra oil will drain out.
When done frying make sure you remove the toothpicks. Warm the cheese sauce for a minute. Ladle the sauce over the flautas, garnish with avocado, cilantro and onions. Or slice them in half for a game night or party and serve the cheese sauce on the side.
A great melting cheese for sauces and dips when you cannot find Mexican asadero cheese, is good, old American cheese from your grocery deli. It makes the best queso dip and makes this cheesy enchilada sauce extra creamy!
The flautas can be prepared ahead of time. Prepare as directed, after draining and cooling, spread out onto large baking pan and freeze for 3 to 4 hours. Once frozen, store in a heavy plastic freezer bag. Reheat in a preheated 350-degree oven for 30 to 35 minutes.