Here's a very quick, and very tasty dish I whipped up last week. I've gone easy on the ingredients and steps below because I was improvising along the way as it is, and you should too. Here you go, Mik's Stuffed Veggie Flautas, enjoy:
Stuffed Veggie Flautas:
- Make some mashed potatoes, I like to add shredded pepper jack cheese, sour cream, and/or cream cheese. For this batch I used all three, set aside for later.
- Get your favorite peppers and veggies from your garden (or the store). For this batch I used all my own garden goods; jalapeño, poblano, green peppers, and some hot banana peppers.
- Cut these into thin strips and sauté with a little olive oil and some fresh garlic, set aside for later.
- Get a couple of avocados (if you like them, but who doesn't?) and slice up into strips.
- Get some oil warming up in a large skillet, I used six cups (which is a lot) of canola oil.
- Get some small flour tortillas, six or eight inch diameter.
- Get your assembly line ready with all of the above fixins.
- Take a tortilla and spread a not-too thick, not-too thin layer of the mashed potatoes as a base.
- Next take some strips of the sauteed veggies and lay them in a line in the middle of the tortilla.
- Finally lay in a slice or two of the avocado.
- Fold in the edges of the tortilla fist and foremost.
- Next, roll your tortilla tightly, like a fine cigar, the tighter the better.
- Keep it held together with toothpicks.
- Lay them in the heated canola oil, you're frying them, they'll cook fast so keep an eye on them, maybe a minute or two per side.
I love everything in this recipe.
ReplyDeleteIt was total improv night in the kitchen, and the recipe reflects what changes I'll be doing next time so y'all get to learn from my mistakes! I must say, these were pretty dang tasty to boot.
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