Poblano Sweet Potato Flautas
Ingredients
- 3 roasted sweet potatoes
- oil
- ½ tsp salt
- 1 tsp chili powder
- ½ tsp garlic powder
- 12 poblano peppers
- ½ cup grated cotija cheese
- 3 dozen corn tortillas
Instructions
- Preheat oven to 350℉.
- Rub sweet potato with oil and seasonings. Wrap with foil and roast in oven until fork tender.
- Chill and peel potato and set aside in mixing bowl.
- In a large skillet on medium heat with light oil, sear peppers until blistered on all sides. Chill and dice and place in potato mix. Add cheese and mix until fully incorporated.
- Warm tortillas to make them pliable, scoop mix into each tortilla and roll into a tight flute shape.
- Place folded side down on baking sheet, spray with oil, and bake or oven fry for 15- 20 minutes until crispy (or toothpick the fold side and fry until golden brown and crispy).
- Serve in shot glasses with your choice of dip and/or salsa.
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