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Flautas

Flautas made with crispy golden-brown rolled tortillas and a savory chicken or beef filling, with cheddar cheese tucked inside for melty edges. Fry until blistered and crisp, then serve immediately with sour cream, salsa, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cup shredded cooked chicken or beef
  • 0.5 cup diced jalapeños
  • 0.25 cup cilantro, chopped
  • 0.25 salt and pepper to taste
Assembly and frying
  • 12 flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cup vegetable oil for frying
Serving
  • 1 sour cream for serving
  • 1 salsa for serving
  • 1 guacamole for serving

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Combine shredded cooked chicken or beef with diced jalapeños, cilantro, salt, and pepper until evenly mixed.
Assemble the flautas
  1. Lay out flour tortillas and place about 2 tablespoons of filling and 1 tablespoon shredded cheddar cheese in the center of each.
  2. Roll each tortilla tightly, tucking in the sides, and secure with a toothpick if needed.
Fry
  1. Heat vegetable oil to 350°F in batches.
  2. Fry the flautas until golden and crispy, about 2 minutes per side, turning once for even browning.
Drain and serve
  1. Drain the flautas on paper towels to remove excess oil.
  2. Serve immediately with sour cream, salsa, and guacamole on the side.

Notes

For the crispiest results, keep the oil at a steady 350°F and fry in small batches so the temperature doesn’t drop. Store leftovers in an airtight container in the refrigerator up to 3 days, then reheat on a hot skillet or oven until crisp; freezing is not recommended for best texture. For a dairy-light option, use a reduced-fat or part-skim cheddar substitute (taste and melt will be slightly different).