Turkey and Potato Flautas with Cranberry Salsa and Lime Crema

Brush tortillas with oil, stacking one on top of each other until all the tortillas are oiled. (Feel free to do these one at a time if you are unsure of how many corn tortillas you will need to use based on the amount of leftovers you have.)

Heat a dry skillet over medium low heat and warm each tortilla, turning once, for 5-7 seconds on each side, then restack them one on top of the last.

Meanwhile, shred the turkey and combine with the potatoes and cheese in a bowl. Mix well, season with Mexi-Mix, taste and adjust seasoning as needed with salt and pepper or more Mexi-Mix.

Starting with the tortilla on top, scoop ¼ c of the filling onto the tortilla and shape filling into a “log” just shy of the width of the tortilla, along the bottom ¼ of the of the tortilla. Roll the filling up in the tortilla snuggly but don’t allow the filling to squish out the ends. Secure the tortilla with a toothpick to prevent unrolling during the frying process. Repeat until all of the filling is gone or you run out of tortillas. They should look like little “flutes”, which is Flauta in Spanish.

Chill the flautas for 30 minutes. This will help maintain their shape, but if you are tight on time, you can skip this step.

While the flautas are chilling, combine the cranberry sauce and the salsa. Stir to mix well. Also stir together the sour cream, lime juice and pinch of salt. Refrigerate until ready to serve.

During the last 5 minutes of chilling, add 1-inch of oil to the same skillet used earlier and let warm slowly over medium low heat. If the oil begins to smoke, take it off the burner and turn the heat down a notch, and return the skillet to the burner once it has stopped smoking.

Lay 4 flautas side-by-side in the oil and fry gently, rolling them every 30 seconds or so until they are crispy on all sides. Remove the flautas to a paper towel lined plate and repeat until all the flautas are fried.

Serve the flautas with the cranberry salsa and lime crema.