Best Mashed Potato And Poblano Flautas Recipes

POBLANO MASHED POTATOES

Poblano Mashed Potatoes image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds baking potatoes, peeled and quartered
1 1/2 tablespoons salt
1 cup sour cream
1/2 cup olive oil
4-6 Poblano chiles, roasted, peeled, seeded, and diced 1/4-inch
Salt and freshly ground pepper

Steps:

Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.

CONFETTI MASH POTATO FLAUTAS WITH HOT TOMATILLO SAUCE

Confetti Mash Potato Flautas with Hot Tomatillo Sauce image

Provided by Guy Fieri

Categories main-dish

Time 1h15m

Yield 8 appetizer servings or 4 main courses

Number Of Ingredients 22

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

Steps:

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.