Bacon & Potato Flautas

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SERVINGS
4-6
PREP TIME
20
MIN
COOK TIME
20
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 3 slices of FARMER JOHN THICK CUT BACON
  • 2-3 medium Russet potatoes diced small
  • 18 Corn tortillas
  • 28 oz (spicy) tomato salsa
  • 8 oz sour cream
  • 1 cup Monterey Jack cheese
  • 8 oz Farmer John manteca
  • queso fresco
  • 1 head of Iceberg or Romaine lettuce, roughly chopped
  • 1 jar of hot chili pepper
  • 1 tsp cayenne pepper
  1. In a medium pot, boil potatoes in salted water for 10-12 minutes until fork tender. Drain the water and mash potatoes using potato masher or fork. Set aside.
  2. Cook the Bacon in a pan over medium heat for 5-8 minutes. Place on a plate lined with paper towels. Once all the bacon is cooked, drain excess grease, reserving 3 tablespoons of the grease. Rough chop the bacon.
  3. To the mashed potatoes, add chopped Bacon, reserved bacon fat, 1/2 cup sour cream, 3 oz queso fresco, and 1 cup Monterey Jack cheese. Mix all together.
  4. In a cast iron pan, heat up corn tortillas 2 at a time. (You need warm tortillas in order to roll them.) Fill each tortilla with a tablespoon of the Bacon mashed potato mixture. Repeat until done with all the tortillas.
  5. In another pan, heat up the Manteca until it reaches oil consistency. Then one-by-one, place rolled tortilla into the hot Manteca. Place seam-side down, then flip the rolled tortilla after 1-2 minutes. Fry until golden brown. Place on a plate lined with paper towels.
  6. Once all the flautas are cooked, place 3 each on a plate. Top with (spicy) tomato salsa, shredded lettuce, a dollop of sour cream & a dash of cayenne pepper, hot chili pepper on side