Chipotle Mashed Idaho® Potato & Chicken Flautas

Chipotle Mashed Idaho® Potato & Chicken Flautas

Jeffrey H. Knight

Yield: 4 servings


Shredded Chicken

Chipotle Mashed

Avocado Sauce

To Serve


Shredded Chicken
  1. In a small pot, heat oil; sauté chicken breast until browned. Remove and reserve.
  2. Add onions and garlic to pot and sauté until translucent.
  3. Add chicken breast back to pot and deglaze with stock. Stir in remaining ingredients.
  4. Cook chicken over medium heat until liquid in pot reduces to au sec and chicken is very tender. Cool.
  5. Shred chicken and hold in pan juices at 140°F.
Chipotle Mashed Potatoes
  1. Start Idaho potatoes in cold water and cook until fork tender. Drain and dry well.
  2. Run Idaho potatoes through food mill and incorporate remaining ingredients. Hold at 140°F or above.
Avocado Corn Relish
  1. Peel and dice avocados and mix with lime juice and salt. Fold in remaining ingredients and hold cold at 40°F or below.
To Complete Dish
  1. Place 1/2 cup mashed potato mixture, 4 ounce shredded chicken and 1/2 cup cheddar cheese in the middle of the tortilla.
  2. Roll tortilla tightly and seal with food pick, if needed. Place on sheetpan and cover; chill.
To Serve
  1. Place 1 flauta in a 350°F fryer and cook about 3 minutes or until crispy and golden brown. Cut in half and serve with 3 ounce avocado corn relish and a sprig of cilantro.