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
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.