Chile And Cheese Flautas Recipes

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GREEN CHILI FLAUTAS



Green Chili Flautas image

This recipe has always been a great success at potlucks, especially when we lived in New Mexico. You can assemble this dish and freeze it to bake at a later date.-Lisa Ann Platt, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 flautas.

Number Of Ingredients 7

1-1/2 pounds ground beef
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon ground cumin
10 flour tortillas (6 inches)
1/3 cup butter, melted, divided
Shredded lettuce, guacamole, salsa, sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cheese, chilies and cumin; set aside. , Warm the tortillas; brush both sides with some of the butter. Spoon about 1/3 cup beef mixture down the center of each tortilla. Roll up tightly; place seam side down in a greased 13x9-in. baking pan. , Bake, uncovered, at 500° for 5-7 minutes or until golden brown, brushing once with remaining butter. Serve with toppings of your choice.

Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 450mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

CHILE AND CHEESE FLAUTAS



Chile and Cheese Flautas image

These crispy tortillas are stuffed with green chiles, cheese and corn. From the Mexican food blog at about.com

Provided by Pinay0618

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

16 small flour tortillas
1/2 cup canned green chili (or roasted, peeled and seeded green chiles coarsely chopped)
1 cup monterey jack cheese
1 cup sweet corn
1/2 cup green chili sauce
1 teaspoon sugar

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.

CHEESE FLAUTAS WITH CILANTRO PESTO



Cheese Flautas with Cilantro Pesto image

This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
3/4 cup pepitas (green hulled pumpkin seeds)
1 cup loosely packed cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)
Coarse salt and freshly ground pepper
8 corn tortillas (6-inch), softened by moistening and lightly toasting over a gas burner (turn with tongs)
2 cups (6 ounces) grated Monterey Jack cheese
1/4 cup peanut oil

Steps:

  • Heat 2 tablespoons olive oil in a saute pan over medium-low.Cook garlic until golden, 1 minute. Add pepitas; cook,tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a foodprocessor. Add cilantro, lime juice, and remaining olive oil;pulse until smooth. Season with salt and pepper. Spread somepesto on a softened tortilla; top with cheese. Roll up; placeseam side down. Cover with a damp kitchen towel. Repeat.
  • Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

BAKED CHICKEN AND CHEESE FLAUTAS



Baked Chicken and Cheese Flautas image

These flautas can be baked or fried, either way they taste great with some sour cream, guacamole, and salsa!

Provided by Rocks422

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
¼ cup green salsa (such as Herdez®)
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
12 (6 inch) flour tortillas
2 cups shredded Mexican cheese blend

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.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.4 g, Cholesterol 88.6 mg, Fat 26.8 g, Fiber 2.4 g, Protein 30 g, SaturatedFat 13.3 g, Sodium 1048.3 mg, Sugar 2.2 g

BEEF, CHORIZO, AND CHILE FLAUTAS



Beef, Chorizo, and Chile Flautas image

Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.

Provided by Brian Genest

Time 3h15m

Yield 12

Number Of Ingredients 16

7 peppers Anaheim chile peppers
2 pounds ground chuck
⅓ pound bulk chorizo sausage
¼ cup canola oil, or as needed
2 ½ (12 fluid ounce) cans or bottles light beer
¾ cup salsa
2 tablespoons ground ancho chile powder
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon sea salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
24 (8 inch) flour tortillas
2 cups shredded Colby-Jack cheese

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.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 63.1 g, Cholesterol 77.9 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30.3 g, SaturatedFat 12.2 g, Sodium 1512.3 mg, Sugar 2.4 g

UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE



Unfried Chicken Flautas With Cheese Sauce image

My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.

Provided by Escamilla06

Categories     Mexican

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, chopped
1 (1 1/4 ounce) envelope taco seasoning
12 corn tortillas
vegetable oil
1 cup cheddar cheese, shredded
8 ounces Velveeta cheese
1 (10 ounce) can rotel
milk or water

Steps:

  • Preheat oven to 375.
  • In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
  • In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
  • On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
  • Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
  • For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
  • Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.

Nutrition Facts : Calories 1032, Fat 49, SaturatedFat 29.1, Cholesterol 217.4, Sodium 2739.7, Carbohydrate 81.1, Fiber 9.1, Sugar 10.6, Protein 68.8

CHICKEN AND CHEESE FLAUTAS



Chicken and Cheese Flautas image

Easy after work meal. Flautas are thin, flute like tubes filled with meat and cheese which is where the name of these taste treats come from. Flauta means flute in Spanish and makes a delicious meal served with Spanish rice and refried beans topped with melted cheese.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 26m

Yield 6 Flautas

Number Of Ingredients 8

6 flour tortillas
1 cup shredded monterey jack pepper cheese
3/4 cup cooked chicken
3/4 teaspoon ground cumin
1/3 cup chunky salsa
4 teaspoons vegetable oil
guacamole (optional)
sour cream (optional)

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.

Nutrition Facts : Calories 224.5, Fat 12.3, SaturatedFat 4.9, Cholesterol 29.9, Sodium 391.6, Carbohydrate 16.6, Fiber 1.2, Sugar 1.1, Protein 11.7

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