Mini Corn and Leek Flautas Recipe


Nutrition

Cal/Serving: 146
Daily Value: 7%
Servings: 40

Balanced
Sugar-Conscious, Kidney-Friendly, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated3g17%
Trans0g0%
Carbs16g5%
Fiber1g4%
Sugars1g0%
Protein5g11%
Cholesterol15mg5%
Sodium373mg16%
Calcium132mg13%
Magnesium12mg3%
Potassium81mg2%
Iron1mg7%
Zinc1mg4%
Phosphorus124mg18%
Vitamin A271IU5%
Vitamin C2mg3%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg5%
Niacin (B3)1mg6%
Vitamin B60mg2%
Folic Acid (B9)40µg10%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K5µg6%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Flautas
Big Girls Small Kitchen

These cheesy flautas are a fun and easy appetizer to make, and are completely meat-free for vegetarians. If you're planning ahead, you can make these a day or two in advance, then re-crisp them in the oven before serving. — Allison Beck

Click here to see A Vegetarian Super Bowl Party.

3.25
Ratings56

INGREDIENTS

For the leek confit:

  • 2 large leeks, white part and light green part only, cut in half and finely sliced
  • 2 tablespoons butter
  • ¼ cup of water or chicken stock
  • ½ teaspoon salt

For the flautas:

  • 16 large flour tortillas
  • ½ pound smoked Cheddar cheese (or sharp white Cheddar), shredded
  • ½ pound Monterey Jack cheese, shredded
  • 1 cup leek confit (recipe above)
  • One 15-ounce can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • A dash of cayenne
  • Cilantro-lime crema, for dipping (recipe below)

For the crema:

  • ½ lime, juiced
  • 4 ounces sour cream
  • 1 garlic clove, minced or pressed
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon chives, chopped, optional

DIRECTIONS

For the confit:

On the stove, melt 2 tablespoons of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes, or until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes, stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes.

For the flautas:

Preheat the oven to 425 degrees.

Using a 3-inch round cookie cutter, cut each tortilla into 5 smaller rounds.

In a medium mixing bowl, combine the cheeses, leek confit, corn, cumin, salt, and cayenne and toss to combine. On a clean work surface, brush each round with a little bit of water. Place 1 tablespoon of filling in the center of each round, and roll together so the edges overlap (they should look like mini tacos, and the water will help the edges bind). Place the flautas seam side-down on a cookie sheet lined with parchment, about 20 per sheet.

Bake the flautas in the oven for 10 minutes, until the tortilla is nicely browned, and the cheese is bubbling. Allow the flautas to rest on the cookie sheets until cool enough to touch. Arrange on a platter and serve immediately with some sour cream or cilantro-lime crema for dipping.

For the crema:

While the flautas cool, combine all ingredients for the crema in a food processor and blend until fully incorporated.

Recipe Details

Makes 80 flautas

Note: You can bake the flautas in advance, and then reheat them in a 400 degree oven until they re-crisp.

Servings: 40

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