I love a good challenge. Although I’ve managed to reign in my competitiveness somewhat as an adult, I’m always still in it to win it! Hidden Valley Ranch challenged me to come up with a creative and delicious holiday recipe. There were two rules, it had to be gluten-free, just like all four varieties of Hidden Valley Ranch dressing, and of course, their Ranch dressing had to be an ingredient. To sweeten the pot, they will be selecting one of the 20 blogger’s recipes and awarding it’s creator a $500 Williams Sonoma gift card! This could totally make my Le Creuset wishes a reality!
I’m just putting this out here – these babies are good. Like, award-winning yum.
If you aren’t sure what a flauta is, it is the same as a taquito, except they use flour tortillas (in this case, gluten-free ones) instead of corn ones. Of course, corn tortillas would also be gluten-free naturally, but they are really hard to find in my parts and I didn’t want to make them from scratch. Both flautas and taquitos are traditionally deep fried, but these are baked making them a better option on the holiday party table.
Heather’s Baked Loaded Sweet Potato Flautas – makes 12
- Sweet potato – 1 large or 4 small ones, chopped into large cubes or sliced (I received some of the new President’s Choice Small Sweet Potatoes to try and 4 of those were perfect, plus they don’t need to be peeling, just scrubbed off)
- Pinch of salt and dash of pepper (technical terms)
- 3 tbsp Hidden Valley Ranch Dressing, divided (I used Original, but you can use Spicy for more of a kick)
- 4 slices reduced-salt bacon, chopped and rendered until nice and crispy
- 3 green onions, chopped
- 1/2 cup shredded cheddar cheese (I used marble, because we already had it on hand)
- Extra Hidden Valley Ranch Dressing for dipping
- 6 medium gluten-free tortillas (Udi’s are good and easy to find)
In a mixing bowl, sprinkle the sweet potatoes with salt and pepper and add 2 tbsp of Hidden Valley Ranch Dressing, tossing them to coat. Spread the sweet potatoes on a lined baking sheet and roast in a preheated 425 degree oven for 15 minutes. Remove from oven and set aside to allow to cool for a few minutes.
While the sweet potatoes are roasting, cook down the bacon pieces and chop the green onions and shred the cheese. Once the sweet potatoes have cooled down enough so that they will be okay to handle, chop them roughly right in the bowl with two paring knives. Then, add the bacon, cheese and onions and stir until they are just combined.
Place 2 rounded tablespoons of the filling on each tortilla, extending the filling from edge to edge. Roll them up as tightly as you can, securing them with a toothpick (once cooked, the shells will be crispy and you can remove the toothpicks before serving). Place the rolled flautas on a lined baking sheet and then using a basting brush, brush the tops of each flauta with the remaining Hidden Valley Ranch.
Bake the flautas in a preheated 375 degree oven for 10 minutes. If you’d like a bit more colour, put them under the broiler for an extra minute or two. Allow the flautas to rest for 5-10 minutes and then slice them in half and serve with the Hidden Valley Ranch Dressing of your choice (or all 4).
Enjoy! Cross your fingers and every other appendage you have. Mama needs her Le Creuset!
Disclosure: Hidden Valley Ranch provided products and compensation for me to come up with this (winning *ahem*) entry. All opinions, recipe and photos are my own; honest and genuine.