Cheesy Chorizo Potato Breakfast Flautas

RECIPE SUMMARY:

• Prep Time: 25 min

• Cook Time: 10 min

• Servings: 12 Flautas

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INGREDIENTS:

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• Yukon Gold Potatoes (2 Pounds, Quartered)

• Chorizo (1 Pound)

• Garlic (3 Cloves, Minced)

• Smoked Paprika (2 Teaspoons)

• Cayenne Pepper (2 Teaspoons)

• Mexican Cheese (8 oz Bag, Optional)

• Cotija Cheese (Desired Amount, For Topping)

• Salt (1/4 Teaspoon, or More to Taste)

• Flour Tortillas (12 Medium-Sized, or Gluten-Free Tortillas)

• Guacamole (Homemade or Store-Bought, For Topping)

• Pico de Gallo (Homemade or Store-Bought, For Topping)

• Sour Cream or Plain Greek Yogurt (For Topping)

STEPS:

• Boil the Potatoes:

  • Boil the potatoes in a pot of water until they are fork-tender.

• Cook the Chorizo:

  • While the potatoes are cooking, cook the chorizo in a skillet over medium heat until browned and cooked through.

  • Set aside once done.

• Mash the Potatoes:

  • Drain the boiled potatoes and transfer them to a large bowl.

  • Mash the potatoes until smooth.

• Season and Combine:

  • Season the mashed potatoes with salt, pepper, cayenne pepper, smoked paprika, and garlic.

  • Add the cooked chorizo to the mashed potatoes and mix well.

• Fill and Roll the Flautas:

  • Place about ½ cup of the potato and chorizo mixture onto the center of a tortilla.

  • Pack it down slightly and add 1-2 tablespoons of cheese.

  • Roll the tortilla tightly and place it seam-side down to prevent it from unrolling.

• Air Fry the Flautas:

  • Preheat your air fryer to 450°F.

  • Place the rolled flautas in the air fryer and fry for 5-10 minutes, or until golden brown.

  • Serve the flautas with your favorite toppings and enjoy! 💛

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