Get ready to elevate your snack game with these 18 crispy flautas recipes packed with bold flavors! Flautas, also known as rolled tacos, are a staple in Mexican cuisine and can be filled with a wide variety of ingredients. From classic beef and cheese to innovative vegan options, we’ve got you covered with our collection of mouth-watering recipes.
From the savory and spicy to the sweet and tangy, each flauta recipe is designed to tantalize your taste buds and leave you craving more. Whether you’re in the mood for something comforting and familiar or adventurous and new, there’s a flautas recipe on this list that’s sure to satisfy your cravings.
In this article, we’ll dive into the world of flautas and explore 18 bold and delicious recipes that are perfect for any occasion. From breakfast to dinner, snacks to appetizers, these flautas are sure to impress. So what are you waiting for? Let’s get started and discover the magic of flautas!
Chicken and Cheese Flautas with Avocado Crema
Get ready to elevate your Mexican-inspired snack game with these crispy chicken and cheese flautas served with a tangy avocado crema. This recipe is perfect for a quick lunch or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Vegetable oil for frying
– Salt, to taste
– Avocado crema (recipe below)
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon salt
Instructions:
1. In a bowl, mix together chicken and cheese.
2. Brush tortillas with vegetable oil and fry until crispy, about 30 seconds per side.
3. Assemble flautas by filling fried tortillas with the chicken-cheese mixture.
4. Serve warm with Avocado Crema on top.
Cooking Time: About 15-20 minutes (including frying time)
Beef and Potato Flautas with Spicy Salsa
Transform traditional tacos into crispy, flavorful flautas filled with tender beef and potatoes, served with a spicy salsa that adds an extra kick.
Ingredients:
– 1 pound ground beef
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 1 tablespoon olive oil
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Vegetable oil for frying
– Spicy Salsa (see below)
Spicy Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large skillet, cook ground beef and diced onion over medium-high heat until browned. Add diced potatoes and taco seasoning; cook until potatoes are tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble flautas by placing about 1/4 cup of the beef-potato mixture onto a tortilla, leaving a 1-inch border. Roll up tightly and secure with a toothpick if needed. Fry in batches until golden brown (about 2-3 minutes per side).
5. Serve flautas hot with Spicy Salsa for dipping.
Cooking Time: About 30-40 minutes
Shrimp and Cream Cheese Flautas with Chipotle Sauce
Add a Mexican twist to traditional flautas by filling them with succulent shrimp and cream cheese, then serving with a spicy chipotle sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 ounces cream cheese, softened
– 4 corn tortillas
– Vegetable oil for frying
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– Chipotle Sauce (recipe below)
– Lime wedges, for serving
Chipotle Sauce:
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon chipotle peppers in adobo sauce
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together shrimp, cream cheese, and cilantro.
2. Place a spoonful of the shrimp mixture onto the center of each tortilla, leaving a 1/2-inch border around edges.
3. Roll up each tortilla tightly and secure with toothpicks if needed.
4. Fry the flautas in hot oil until crispy and golden brown.
5. Serve with Chipotle Sauce, shredded cheese, and lime wedges.
Cooking Time: 15-20 minutes
Pork Carnitas Flautas with Tangy Lime Crema
Transform tender pork into a flavorful filling and wrap it in crispy tortillas for an unforgettable snack.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 cup chopped fresh cilantro
– 8 corn tortillas
– Tangy Lime Crema (recipe below)
– Optional: lime wedges, sour cream, and queso fresco for garnish
Instructions:
1. In a large Dutch oven, heat the lard or oil over medium-high heat.
2. Brown the pork chunks in batches until seared on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium-low; add garlic, oregano, and cilantro. Cook for 1 minute, stirring constantly.
4. Add browned pork back into the pot, along with any accumulated juices. Simmer for 2-3 hours or overnight until tender.
5. Shred the pork with two forks and set aside.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Spoon about 1/4 cup of shredded pork onto a tortilla, fold into a triangle, and serve with Tangy Lime Crema.
Tangy Lime Crema:
Combine 1/2 cup sour cream, 1 tablespoon lime juice, and 1/4 teaspoon honey in a bowl. Stir until smooth. Refrigerate until ready to use.
Black Bean and Corn Flautas with Cilantro Drizzle
Add some excitement to your meal routine with these flavorful flautas filled with black beans and corn, topped with a zesty cilantro drizzle.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 6-8 corn tortillas
– Vegetable oil for frying
– Salt, to taste
– Cilantro Drizzle (see below)
– Optional toppings: shredded cheese, diced tomatoes, sour cream
Cilantro Drizzle:
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together black beans and corn kernels.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Place about 1/4 cup of the bean-corn mixture onto the center of a tortilla, leaving a small border around edges.
5. Fold the bottom edge up, then fold in sides and roll into a tight cylinder to form a flauta. Repeat with remaining ingredients.
6. Fry flautas for 2-3 minutes or until golden brown. Drain on paper towels.
7. For Cilantro Drizzle, mix all ingredients together in a small bowl.
8. Serve flautas hot with Cilantro Drizzle and your choice of toppings.
Cooking Time: 20-25 minutes
Sweet Potato and Spinach Flautas with Chipotle Mayo
Sweet Potato and Spinach Flautas with Chipotle Mayo: A flavorful twist on traditional Mexican flautas, this recipe combines the natural sweetness of sweet potatoes and spinach with a spicy kick from chipotle peppers.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup shredded Monterey Jack cheese
– 8-10 corn tortillas
– Vegetable oil for frying
– Chipotle mayonnaise (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Chipotle Mayonnaise:
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan or deep fryer to 350°F.
2. In a bowl, mix together mashed sweet potatoes, spinach, and shredded cheese.
3. Place a spoonful of the sweet potato mixture onto the center of a tortilla, leaving a 1/2-inch border around the edges.
4. Roll up the tortilla tightly and secure with a toothpick if needed.
5. Fry the flautas for 2-3 minutes on each side or until golden brown.
6. Drain on paper towels and serve with chipotle mayonnaise and optional toppings.
Cooking Time: 15-20 minutes
Chorizo and Potato Flautas with Roasted Tomatillo Sauce
This recipe combines the crispy, cheesy goodness of flautas with the bold flavors of chorizo and roasted tomatillos. Perfect for a satisfying snack or light meal.
Ingredients:
– 1 package of corn tortillas
– 1/2 cup cooked chorizo, crumbled
– 1 large potato, peeled and diced
– 1/4 cup grated queso fresco (or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Roasted Tomatillo Sauce (recipe below)
Roasted Tomatillo Sauce:
– 4-6 tomatillos, husked and rinsed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Roast tomatillos and garlic for 15-20 minutes, or until tender.
3. In a pan, heat 1 tablespoon of oil over medium-high. Add chorizo and cook until crispy.
4. In a separate pan, fry diced potato in hot oil until golden brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble flautas by filling tortillas with chorizo, potatoes, and cheese. Roll up and secure with toothpicks.
7. Serve with Roasted Tomatillo Sauce and garnish with cilantro.
Cooking Time: 45 minutes
Cheesy Chicken Flautas with Pico de Gallo
Elevate your party game with these crispy, cheesy, and flavorful flautas filled with shredded chicken. Serve them alongside a fresh and tangy pico de gallo for a match made in heaven.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
– Pico de Gallo (recipe below)
Pico de Gallo:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken with cheese, cilantro, and a pinch of salt and pepper.
3. Lay tortillas flat and spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla.
4. Roll up tightly and place seam-side down on a baking sheet lined with parchment paper.
5. Brush tops with olive oil and bake for 15-20 minutes or until crispy.
6. Serve with Pico de Gallo.
Pulled Pork Flautas with Pineapple Salsa
Elevate your snack game with this creative combination of tender pulled pork and crispy flautas, served with a sweet and tangy pineapple salsa.
Ingredients:
– 1 pound pulled pork
– 8-10 corn tortillas
– Vegetable oil for frying
– Pineapple Salsa ingredients (see below)
– Optional toppings: shredded cheese, diced onions, cilantro
Pineapple Salsa:
– 1 cup fresh pineapple chunks
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
2. Fry tortillas for 30-45 seconds on each side, until crispy and pliable.
3. Drain flautas on paper towels and fill with pulled pork.
4. Serve with Pineapple Salsa and desired toppings.
Cooking Time: 15-20 minutes (including frying time)
Vegetable and Cheese Flautas with Guacamole
Get ready to delight your taste buds with this flavorful and easy-to-make recipe that combines the crunch of flautas, the creaminess of guacamole, and the savory goodness of melted cheese.
Ingredients:
– 1 package of corn tortillas (about 12-15)
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped bell peppers
– 1/4 cup chopped zucchini
– 1/4 cup chopped yellow squash
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Guacamole (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together shredded cheese, bell peppers, zucchini, and squash.
3. Place a tortilla on a flat surface and spoon about 1 tablespoon of the cheese mixture onto the center of the tortilla.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
5. Repeat with remaining tortillas and filling.
6. Place the flautas seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and sprinkle with salt and pepper.
8. Bake for 12-15 minutes or until crispy and golden.
9. Serve warm with guacamole.
Cooking Time: 12-15 minutes
Turkey and Green Chile Flautas with Queso Fresco
These crispy flautas are filled with flavorful turkey and green chile, then topped with creamy queso fresco for a delightful combination of textures and tastes.
Ingredients:
– 1 pound cooked turkey breast, shredded
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped green chile peppers
– 8 corn tortillas
– Vegetable oil for frying
– Queso fresco cheese, crumbled (about 1 cup)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine turkey, cilantro, and green chile.
3. Place a tablespoon of the turkey mixture onto the center of each tortilla, leaving a 1/2-inch border around the edges.
4. Roll up the tortillas tightly and place seam-side down on a baking sheet lined with parchment paper.
5. Fry the flautas in hot oil until crispy (about 3-4 minutes per side).
6. Drain on paper towels and serve warm with queso fresco crumbled on top.
Cooking Time: 20-25 minutes
Lobster and Crab Flautas with Garlic Aioli
Elevate your fiesta game with these decadent flautas filled with succulent lobster and crab, served with a rich garlic aioli for dipping.
Ingredients:
– 1 package of flauta wrappers (about 20-25 wrappers)
– 1/2 cup cooked lobster meat
– 1/4 cup jumbo lump crab meat
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Garlic aioli (recipe below)
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together lobster meat, crab meat, olive oil, chopped onion, and minced garlic. Season with salt and pepper.
3. Lay a flauta wrapper on a flat surface. Place about 1 tablespoon of the lobster-crab mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Place the flautas seam-side down on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until crispy and golden brown.
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Serve chilled with flautas.
BBQ Beef Flautas with Pickled Red Onions
Elevate your snack game with these crispy, flavorful flautas filled with tender BBQ beef and tangy pickled red onions. Perfect for a quick and satisfying bite.
Ingredients:
– 1 pound beef fajita-style strips (such as flank steak or skirt steak)
– 1/4 cup BBQ sauce
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt, to taste
– Pickled Red Onions (recipe below)
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
– 1 tablespoon salt
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, combine beef strips and BBQ sauce. Let it marinate for at least 30 minutes.
3. Fry tortillas in batches until crispy, about 30 seconds per side.
4. Fill each tortilla with marinated beef and top with Pickled Red Onions.
5. Serve immediately.
Cooking Time: 20-25 minutes
Mushroom and Cheese Flautas with Salsa Verde
A delicious twist on traditional flautas, these crispy tortilla rolls are filled with sautéed mushrooms and melted cheese. Serve them with a tangy and herby Salsa Verde for a flavorful snack or light meal.
Ingredients:
– 8-10 corn tortillas
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/2 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Salsa Verde (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the mushrooms with butter until softened.
3. Place a spoonful of mushroom mixture onto the center of a tortilla, then sprinkle with cheese.
4. Roll up the tortilla tightly and secure with toothpicks if needed.
5. Fry the flautas in hot oil until crispy, about 2-3 minutes per side.
6. Drain on paper towels and serve warm with Salsa Verde.
Cooking Time: 20-25 minutes (including frying time)
Buffalo Chicken Flautas with Blue Cheese Dip
Get ready to level up your snack game with these crispy, cheesy, and spicy Buffalo chicken flautas served with a tangy blue cheese dip.
Ingredients:
– 1 package of flour tortillas (8-10 count)
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 tablespoon butter
– 1 cup shredded cheddar cheese
– Vegetable oil for frying
– Blue Cheese Dip ingredients (see below)
Blue Cheese Dip:
– 8 ounces blue cheese crumbles
– 1/2 cup sour cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together chicken, Frank’s RedHot sauce, and ranch dressing.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, leaving a 1-inch border around edges.
5. Fold the bottom edge up over filling, then fold in sides and roll into a tight cylinder. Repeat with remaining ingredients.
6. Fry flautas in hot oil until golden brown, about 2-3 minutes per side. Drain on paper towels.
7. Bake for an additional 10-12 minutes or until crispy.
8. Serve warm with Blue Cheese Dip.
Cooking Time: 25-30 minutes
Bacon and Egg Breakfast Flautas with Salsa Roja
Start your day with a flavorful twist on traditional breakfast tacos – crispy bacon, scrambled eggs, and melted cheese wrapped in a warm flour tortilla.
Ingredients:
– 6-8 corn tortillas
– 4 large eggs
– 1/2 cup diced cooked bacon
– 1 cup shredded cheddar cheese
– Vegetable oil for frying
– Salsa Roja (homemade or store-bought)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Scramble the eggs and set aside.
3. In the same skillet, cook the bacon until crispy, then chop into small pieces.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the flautas: place a spoonful of scrambled eggs, some bacon, and shredded cheese onto the center of each tortilla.
6. Fold the bottom half up over the filling, then fold in the sides and roll into a tight cylinder.
7. Fry the flautas in hot oil until crispy, about 2-3 minutes per side.
8. Serve with Salsa Roja and desired toppings.
Cooking Time: 15-20 minutes
Lamb and Mint Flautas with Tzatziki Sauce
Experience the flavors of the Mediterranean with this refreshing twist on traditional flautas. Crispy, flavorful lamb and mint fillings are wrapped in a delicate pastry, served with a cool and creamy tzatziki sauce.
Ingredients:
– 1 pound ground lamb
– 1/4 cup chopped fresh mint
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8-10 flauta shells
– Tzatziki Sauce (recipe below)
– Optional: chopped scallions and crumbled feta cheese for garnish
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix lamb, mint, olive oil, salt, and pepper.
3. Lay flauta shells flat and fill with the lamb mixture.
4. Roll up and place seam-side down on a baking sheet. Brush with olive oil.
5. Bake for 12-15 minutes or until golden brown.
6. Serve with Tzatziki Sauce and garnish with chopped scallions and crumbled feta cheese, if desired.
Cooking Time: 20-25 minutes
Vegan Jackfruit Flautas with Cashew Crema
Elevate your Mexican-inspired meal game with these crispy and flavorful vegan jackfruit flautas, served with a creamy cashew crema.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup corn tortillas
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Cashew Crema (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked jackfruit with cilantro, lime juice, salt, and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the jackfruit mixture onto the center of each tortilla, leaving a small border around the edges.
5. Roll up the flautas tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Brush the tops with olive oil and bake for 15-20 minutes, or until crispy.
Cashew Crema:
– 1 cup soaked cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– Salt to taste
Blend all ingredients in a blender or food processor until smooth. Serve chilled with the flautas.
Summary
Get ready to elevate your snack game with these 18 crispy flautas recipes! From classic chicken and cheese to bold flavors like lobster and crab or buffalo chicken, there’s something for everyone. Spicy salsa, tangy lime crema, chipotle sauce, and more add a burst of flavor to each recipe. Try pork carnitas with tangy lime crema, black bean and corn flautas with cilantro drizzle, or chorizo and potato flautas with roasted tomatillo sauce. Whether you’re in the mood for something savory or sweet, these recipes are sure to satisfy your cravings.
