Best Crispy Flautas Recipes

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CRISPY BAKED CHICKEN FLAUTAS



Crispy Baked Chicken Flautas image

Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

Steps:

  • Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
  • Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
  • Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

CRISPY TURKEY FLAUTAS



Crispy Turkey Flautas image

Leftover turkey is great for a turkey sandwich or three, but that gets old and that's also where these crispy flautas come in. And don't forget, cheese grated in your own kitchen is so much better than the packaged grated cheese.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey

Time 28m

Yield 6

Number Of Ingredients 11

1 pound cooked, shredded turkey
6 ounces shredded pepper Jack cheese
⅓ cup chopped green onions
salt and freshly ground black pepper to taste
24 small white corn tortillas
1 egg white to seal flautas
¾ cup shredded napa cabbage
¾ cup guacamole
¾ cup sour cream
¾ cup salsa
¼ cup chopped fresh cilantro

Steps:

  • Mix shredded turkey, pepper Jack cheese, green onions, salt and pepper together in a bowl.
  • Wrap stack of tortillas in a paper towel and place in a sealable plastic bag. Seal the bag only halfway. Microwave on high until tortillas are hot and flexible, about 45 seconds. Keep tortillas warm in the bag as you fill the others.
  • Place 2 tortillas on a work surface, one about 2 inches off center of the first creating a longer partially double tortilla. Spoon about 1/4 to 1/3 cup turkey mixture in a row just below the center of the long side of the tortilla. Paint a bit of egg white along the top edge of the tortillas. Bring bottom edge of the tortilla up and over the filling and roll rather tightly toward the top edge over the egg white. Set aside with the fold on the bottom while you fill the remaining tortillas.
  • Place 1/4 inch vegetable oil in a saute pan over medium heat. When oil is hot, place flautas in oil, seam side down. Press down gently with a spatula a couple of seconds to flatten bottoms. Fry in batches until flautas are crispy, golden, and heated through, 3 to 4 minutes per side. Drain about a minute on paper towels. Serve topped with shredded cabbage, guacamole, sour cream, salsa, and chopped cilantro.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.5 g, Cholesterol 100.6 mg, Fat 25 g, Fiber 8.5 g, Protein 36.9 g, SaturatedFat 11 g, Sodium 522 mg, Sugar 2.3 g

CRISPY PULLED PORK FLAUTAS



Crispy Pulled Pork Flautas image

The first time I ever tried a flauta was at a Hispanic street fair in Portland. They reminded me of a taquito, but much bigger and with a flour tortilla shell. I made my flautas with leftover pulled pork (see my recipe for Coca-Cola Pulled Pork: https://www.moveablefeast.recipes/2020/05/slow-cooker-coca-cola-pulled-pork.html )...

Provided by Miranda Roderick

Categories     Tacos & Burritos

Time 1h10m

Number Of Ingredients 9

3 c leftover pulled pork* *see my recipe for coca-cola pulled pork: https://www.moveablefeast.recipes/2020/05/slow-cooker-coca-cola-pulled-pork.html
1 1/2 c mexican-style four cheese blend
1/2 c cotija (mexican style crumbling cheese)
14 5-inch flour tortillas
2 c vegetable, or canola oil for frying
guacamole
sour cream
shredded lettuce
salsa

Steps:

  • 1. Add 2 cups of oil to a deep frying pan. Set aside.
  • 2. Warm up leftover pulled pork.
  • 3. Place a small amount of cheese on tortilla. Add ¼ cup of leftover pulled pork on each tortilla and roll into a tight flute (see picture). Secure the seams with two toothpicks.
  • 4. Heat the oil over high heat.
  • 5. When oils is hot, reduce heat to medium high and carefully add 4-5 flautas and lightly fry on all sides until nice and golden.
  • 6. Transfer the fried flautas onto a baking sheet lined with paper towels. Repeat with remaining flautas.
  • 7. Place the baking sheet with fried flautas in to the oven to keep them warm and crispy until ready to serve.
  • 8. Serve the flautas with shredded lettuce, sour cream, salsa, guacamole, and a sprinkling of cotija.

CRISPY FLAUTAS



Crispy Flautas image

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Provided by KIWICOTTONBALL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 11

1 teaspoon vegetable oil
½ green bell pepper, chopped
½ onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

Steps:

  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
  • Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
  • Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  • Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g

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