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.