Fake Out Flautas Recipes
FAKE-OUT FLAUTAS
When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 flautas
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.
- Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl.
- Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.
PULL APART FLAUTA RING RECIPE BY TASTY
Here's what you need: chicken, large yellow onion, red bell pepper, jalepeno, shredded monterey jack cheese, shredded cheddar cheese, lime juice, taco seasoning, flour tortillas, fresh cilantro, guacamole, salsa
Provided by Julie Klink
Categories Appetizers
Yield 20 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
- Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
- Bake for 30 minutes until golden brown and crisp.
- Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
CRISPY FLAUTAS
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
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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