Flautas with Creamy Pistachio Filling, Applewood Bacon and Chipotle Buttermilk By: Chef Ben Berryhill


3 tablespoons Corn Oil, plus extra for frying
2 Garlic Cloves, minced
2 Jalapenos, stemmed, seeded and diced, or to taste
1 White Onion, minced
2 cups Mashed Potato mixture(see recipe below)
4 pieces Thick Sliced Applewood Bacon, cooked until crisp, rough chopped
1/2 cup Roasted Pistachio, crush to lightly break
12 5 inch Corn Tortillas

For the Chipotle Buttermilk Dressing:

1 cup Mayo
1 cup Sour cream
3/4 cup Buttermilk
1 1/2 tablespoons Rice wine vinegar
1 Garlic clove, smash into paste
2 tablespoons Chives, chopped
2 tablespoons Parsley, chopped
Ancho chile powder, to taste
Cayenne, to taste
Salt and Pepper, to taste

Combine all ingredients.


Heat 3 tablespoons of corn oil in a skillet over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapenos and cook until fragrant, about 2-3 minutes. Season with salt and pepper and remove from heat. Reserve.

Prepare the Mashed Potato Mixture
Boil 1 pound waxy red or yukon potatoes, peeled and cut into even chunks. Put in a pot with salted water to cover and bring to a boil. Adjust the heat so the potatoes simmer steadily. Cook until tender about 10 minutes or so. Drain and place in bowl. Add 2 Tbs of butter, 1/2 cup warm whole milk and 1/2 cup shredded Monterrey Jack Cheese and gently fold until butter and cheese are melted. Season with salt and pepper. Set aside.

Making the Flautas
In a large mixing bowl combine reserved sauteed jalapenos and onions, mashed potato mixture, crushed pistachios and cooked bacon.
In a heavy skillet add at least 2 inches oil. Heat to 350 degrees (the fat will be shimmering, and a piece of taco will sizzle when added). Spread the flauta mixture over one half of each tortilla. Roll the tortilla into even tight cylindrical shape and secure with a toothpick. Continue until all the tortillas are filled. When the oil reached 350 degrees, gently slide the flauta into the oil and cook, turning occasionally, until crisp and golden, about 5 minutes.
Do not overcrowd; work in batches if necessary. Drain on paper towels, remove toothpicks. Serve with Chipotle Buttermilk Dressing

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!