Chile And Cheese Flautas Recipes

BAKED CHEESY CHICKEN FLAUTAS

Steps:

• Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
• In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
• Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

EASY BAKED FLAUTAS (TAQUITOS!)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).
• Thinly slice the green onions.
• If you're using canned refried beans, take a taste and determine whether they're well seasoned. If not, add a few pinches of kosher salt and cumin. If you're using our Homemade Refried Beans, they'll be perfectly seasoned and you can skip this step.
• In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.
• Optional step: If you're using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it's helpful to heat them before rolling. You can do this with corn tortillas too!
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much! Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

BEEF, CHORIZO, AND CHILE FLAUTAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
• Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
• Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
• Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
• Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
• Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
• Fry in the preheated air fryer for 6 minutes. Serve immediately.

CHILE AND CHEESE FLAUTAS

Steps:

• Mix chiles, cheese, chile sauce, corn and sugar in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Combine the chicken, cheese and cumin in a small bowl.
• Place about 1/4 of the chicken mixture on each tortilla.
• Top with 1 tablespoon salsa.
• Roll tightly and secure with a toothpick; brush with oil.
• Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
• Remove toothpicks and serve with guacamole and sour cream if desired.

BAKED CHICKEN AND CHEESE FLAUTAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
• Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
• Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.