Flautas De Salchichas Con Queso Recipes

BAKED BEEF FLAUTAS WITH QUESO DIP

Steps:

• Preheat oven to 425°F.
• Brown ground beef in a medium-sized pan over medium-high heat.
• Stir in onion and continue sauteing until onion is nice and translucent, 3-4 minutes.
• Stir in taco seasoning and water. Bring to a simmer and let simmer for 6-8 minutes or until liquid has evaporated.
• Spray a large baking sheet with cooking spray and set aside.
• For each flauta, spoon about 3 tablespoons of the beef mixture onto a tortilla.
• Roll each tortilla up tightly and place seam-side down on baking sheet.
• Continue assembling flautas one at a time until you're done.
• Once all flautas have been assembled, spray the tops of each with additional cooking spray or brush lightly with olive oil.
• Bake for ten minutes, flip flautas over, and bake for five additional minutes. They should be a nice golden brown.
• While flautas are baking, prepare the queso dip.
• Combine can of undrained tomatoes and Velveeta in medium saucepan.
• Cook over medium heat 5 minutes or until Velveeta has melted completely and mixture is blended, stirring frequently.
• Serve flautas with warm queso dip.

FLAUTAS DE SALCHICHAS CON QUESO

Steps:

• Pon 1 rebanada de Singles y 1 salchicha cerca del borde de cada tortilla; enróllalas.
• Calienta el aceite en una sartén grande. Añade los enrollados de tortillas y, volteándolos de vez en cuando, cocínalos 8 min. o hasta que estén parejamente dorados.

CRISPY FLAUTAS

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.

FLAUTAS CON SALCHICHAS

Steps:

• Coloca 1 Singles cerca del borde de cada tortilla; ponles una salchicha encima. Enróllalas.
• Calienta el aceite en una sartén grande a fuego medio. Cocina las flautas 6 min. o hasta que estén doradas, volteándolas de vez en cuando. Escúrrelas en papel toalla; ponlas en un platón.
• Cúbrelas con los ingredientes restantes.

FLAUTAS DE SALCHICHA CON FRIJOLES Y PICO DE GALLO CON MAYONESA

Steps:

• Calienta el horno a 425°F.
• Aparte esparce el chili en el fondo de un envase cuadrado refractario o de horneado de 8-inch.
• Colocar una salchicha en cada tortilla; enrollar y que los bordes queden hacia abajo. Cubrir con el queso.
• Hornealo por 20 minutos o hasta que las salchichas estén bien calientes y el queso se derrita.
• Pico de Gallo:
• Combina el tomate, la cebolla, el chile, el cilantro y la mayonesa con limón en un tazón mediano.
• Como servir:
• Una vez listo esparce el pico de gallo sobre los chili dogs. Disfrutar inmediatamente.

FLAUTAS DE POLLO CON QUESO

Steps:

• In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
• On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
• Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
• Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
• Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
• Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
• Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
• Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
• Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
• (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.