Guy Fieri’s Confetti Mash Potato Flautas with Hot Tomatillo Sauce | Guy’s Big Bite | Food Network
Guy says it's impossible to eat just one of these delicious flautas! These crispy tortillas are filled with mashed potato, diced peppers, green onions, cheese, black beans and so much more! #GuyFieri #GuysBigBite #FoodNetwork #Flautas
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Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Confetti Mash Potato Flautas with Hot Tomatillo Sauce
Recipe courtesy of Guy Fieri
Level: Intermediate
Total: 1 hr 15 min
Prep: 45 min
Cook: 30 min
Yield: 8 appetizer servings or 4 main courses Ingredients 1 1/2 tablespoons olive oil, divided
1/2 cup yellow onion, small dice
1 1/2 cups red bell pepper, small dice, divided
1 serrano pepper, small dice
2 tablespoons minced garlic cloves
1 (12-ounce) can low-sodium corn, drained well
3 large russet potatoes, peeled, cubed and boiled
1/2 cup sour cream
6 ounces cream cheese, room temperature
6 ounces pepper jack cheese, grated
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 bunch green onions, sliced, divided
1 (28-ounce) can tomatillos, drained and roughly chopped
2 cups canola oil
8 (8-inch) flour tortillas
1 (12-ounce) can black beans, rinsed and drained well
1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips
1 avocado, halved, pitted and flesh sliced in thin strips
Freshly grated Cotija cheese, for garnish
1/3 cup chopped cilantro leaves, for garnish
Toothpicks Directions In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside. In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm. In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm. Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining. Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado. Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients. When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack. Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients. For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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