Confetti Mashed Potato Flautas

This awesome Confetti Mashed Potato Flautas recipe comes courtesy of Chef Guy Fieri. If you have the time, this recipe is a must!

Here's another awesome recipe from Chef Guy Fieri - Confetti Mashed Potato Flautas. These are not your common boring Flautas. These are packed full of flavor!

I do my best to publish recipes that are simple to make. This flauta recipe though is a little involved. Not difficult, just many steps. If you plan ahead you will have no problem making this awesome recipe.

I always serve these mashed potato flautas with some Spicy Tomatillo Salsa which also comes from Guy Fieri. You can skip the salsa but you will miss out on one of our favorite salsa recipes. I strongly recommend you make the salsa before starting this flauta recipe.

The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

Pepper Type	Scoville Rating (Heat)
Bell Pepper	0-0
Banana Pepper	0-500
Poblano Pepper	1000-1500
Jalapeño Pepper	2500-8000
Serrano Peppers	10,000-25,000
Manzano Pepper	12,000-30,000
Tabasco & Cayenne	30,000-50,000
Habanero Pepper	100,000-300,000
Ghost Pepper	855,000-1,000,000
Carolina Reaper	1,500,000-2,300,000

🔥 How to Roast Poblano Peppers

Roasting Poblano Peppers might be a challenge for some especially if you've never done it before. But don't stress, I wrote an article on 3 different ways on How to Roast Poblano Peppers.

So why are these flautas called confetti you ask? Well I haven't personally asked Guy but I suspect it's because of the colorful veggies added to the mashed potatoes. The red bell pepper, green onions and corn give the potato filling tons of color.

💭 Ingredient Substitution

If you don't have any Pepper Jack Cheese you can substitute for some Monterey Jack Cheese. You can sub the red bell pepper for a nice orange or yellow bell pepper. And if you want a little less heat, maybe use Jalapeño instead of the Serrano pepper.

💭 Recipe Tip

Warm the flour tortillas in the microwave or oven before rolling the flautas. This will make them more pliable and easier to roll. It will also prevent the tortillas from cracking or splitting open which will make a mess when you put them in the hot oil.

🌡️ Oil Temperature

Ideally, you want the heat the oil to at least 350°F before adding the flautas to the oil. A candy thermometer comes in very handy for this. If the temperature of the oil is too low your flautas will be very greasy. If the temp is too high the flautas will burn.

💭 Recipe Tip

While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.

For more Guy Fieri recipes, I highly recommend Guy's Donkey Sauce for Burgers. Tons of garlic and one of my favorite burger toppings.

For more great recipes with Poblano Peppers, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Confetti Mashed Potato Flautas recipe from Celebrity Chef Guy Fieri (see recipe card for quantities): Russet Potatoes, Poblano Chilies, Olive oil, Yellow Onion, Red Bell Pepper, Serrano Chili, Garlic Cloves, Sweet Corn, Sour Cream, Cream Cheese, Pepper Jack Cheese, Sea Salt, Ground Black Pepper, Green Onions, Canola Oil, Flour Tortillas, Black Beans, Avocado and Spicy Tomatillo Salsa.

🥣 How to make Mashed Potato Flautas

In a saucepan, boil the potatoes in salted water for about 10 minutes. They should be slightly tender. Drain and set aside.
Place the poblano chilies on a baking sheet and broil until the chilies are slightly charred. Let them cool, peel off the skin and remove seeds. Slice the peppers in thin strips. Set aside.
In a large skillet over medium-high heat, add the oil, onions, ¾ cup of the red bell pepper and the serrano chili. Cook until softened, approximately 3 minutes. Add the garlic and cook for 1 more minute. Remove from heat and add stir in the corn.
In a mixing bowl, mash the potatoes until smooth. Fold in the sour cream, cream cheese, pepper jack cheese, salt and pepper.
Stir in ½ of the green onions and all of the chili-corn mixture. Salt and Pepper to taste. Set aside keeping warm.
In a dutch oven, heat the canola oil to 350°F.
Place a tortilla on a work surface. Spoon approximately 3 tablespoons of black beans along one side. Add approximately ⅓ cup of the potato mixture. Top with 2 strips of roasted chilies and avocado.
Roll the tortilla tightly, tucking the ends in similar to an egg roll. Secure with a toothpick and set aside. Repeat until all the mixture is gone.
Add the flautas to the hot oil. Cook for 1 to 2 minutes per side, turning frequently. Remove to a paper towel-lined plate. Remove the toothpick and sprinkle with salt. Keep warm in the oven (250°F) until ready to serve if necessary.
Place tomatillo sauce on a plate, and place cut flautas on top of the tomatillo sauce. Optionally garnish with cotija cheese, cilantro, remaining green onions and red bell pepper.