2.03.2011

Mini Flautas


Quesadillas are a perennial favorite with everyone, but they can be really messy to eat. And if everyone's either sitting around watching the game, or standing at a cocktail party, spills will happen. Phoebe and Cara at Big Girls, Small Kitchen have a solution: Mini Corn and Leek Flautas.


Flautas, which means "flutes", usually refers to a flour tortilla that is rolled up around a filling and deep fried. As opposed to Taquitos which are a corn tortilla rolled in a similar fashion with a filling of beef, chicken or cheese and fried until crisp. Flautas are sometimes rolled to be narrower on one end, resulting in a long, narrow cone shape, like a flute. But the main difference is that usually Flautas are flour torillas, and Taquitos are made of corn tortillas.


Phoebe and Cara came up with a mini flautas version, so easy to eat, and a super combo of ingredients. (
You could certainly use your own imagination for fillings.) Also, they didn't want to deep fry, so they baked them in a hot oven. I'd say it was a huge success. Mine weren't as picture-pretty as theirs (I tried to cram too much filling in), but they were yummy, crunchy and dipped in a lovely cilantro lime crema, everyone loved them.


Mini Corn and Leek Flautas
From Phoebe and Cara at Big Girls, Small Kitchen



Ingredients:
16 large tortillas
1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded
1/2 lb Monterrey Jack cheese, shredded
1 cup leek confit (recipe follows)
1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
1 tsp cumin
1 tsp salt
dash cayenne
Cilantro-Lime Crema for dipping

Method:
Preheat the oven to 425 degrees.

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

In a medium mixing bowl, combine the cheeses, leek mixture, corn, cumin, salt, and cayenne and toss to combine. On a clean work surface, brush each round with a little bit 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 seamside-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.

Bench note: you can bake the flautas in advance, and then reheat them in a 400 degree oven until they recrisp. Makes 80 flautas.

Leek Confit



Ingredients:

2 large leeks, white part and light green part only, cut in half and finely sliced
2 tbsp butter
1/4 cup of water or stock
½ tsp salt

Method:
On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes 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. Makes 1 cup.


Cilantro Lime Crema
From Martha Stewart, Everyday Food, March 2009


Ingredients: 
16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Method:
Stir together sour cream, lime juice, and cilantro. Season with salt and pepper. Makes 2 cups.


46 comments:

  1. These are so cute! Like a burrito but way less messy and equally if not more delicious!

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  2. Baked, not fried? and not messy either? And then add the cilantro lime crema.....yum, yum, yum. You've got a winner here Barbara.
    Sam

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  3. Delicious! Cute indeed.

    Cheers,

    Rosa

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  4. I'm a sucker for little dippers like this. Love that these are baked and not fried. Great idea for all the superbowl parties.

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  5. we love quesadillas Barbara and your miniflautas are awesome! xx gloria

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  6. Anyone who bakes over frying gives me great hope that everything could be converted with very satisfying results ;O)

    I love leeks and this confit is not something I had thought of doing.
    Thanks for sharing your mini-flautas...so appetizing indeed!

    Flavourful wishes,
    Claudia

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  7. Now this is my idea of perfect game day food. I especially like that these are baked and not fried.

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  8. Oh baked deliciousness! I can imagine a large platter of these between me and the t.v.! And the leek confit is perfect--for many things. I say bring on the party!

    Best,
    Bonnie

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  9. Your flautas look wonderful! Baked rather than fried is always a bonus. And the lime cream sounds heavenly!

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  10. Great food for game day! Or any day, looks delicious! Love that it's baked, no fried!

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  11. What a great, delicious idea. The crema sounds like the perfect condiment to these delicious little flutes!

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  12. For some reason, I always make quesadillas and never to think to make flautas. The filling here sounds fantastic, and the cilantro lime crema is the perfect accompaniment

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  13. The leek confit is what grabbed my attention---this has got to be really really good!

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  14. Hold the leek confit and I think even the picky Knight would eat it.

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  15. These are absolutely adorable and a great combo of flavors! The leek confit sounds incredible!

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  16. Sounds wonderful, I used to make flautas for a weeknight specials often when I was at a Mexican restaurant, they are just fun to make and eat

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  17. what a pretty snack day at blogdom :) These make me hungry even before 11 AM! love these. The combos look delicately lethal :)

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  18. I am in love with that cilantro cream...

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  19. As the Texan Queen of Tex-Mex, I proclaim these delicious.

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  20. I was just talking about mini chimichangas to someone yesterday....these look and sound great...

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  21. this is such a fun way to make flautas! i love those ingredients!

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  22. I've had flautas but never made them. they're so cute and a great snack/light meal!

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  23. They looks smacking good, Barbara!!

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  24. These are packed with delicousness! Love the sound of the leek confit and the cilantro cream!

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  25. Beautiful combination of bright flavors and ingredients. Of course, I always find that I eat more of the minis!

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  26. These do a Texas girl's heart good! Luv the crema - cilantro and lime is so seasonal and yummy!

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  27. I'm a sucker for anything with leeks--these sound amazing and do look great!

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  28. what a fun filling--leek confit has an awesome ring to it. also, i'd be remiss if i didn't add that cilantro lime crema is something i could eat by itself. :)

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  29. I just love finger food and if this is Mexican then my love is bigger. They look mouthwatering Barbara!

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  30. Good Morning Barbara,
    This is another great recipe!! You find and share the best ideas with us... I love Mexican Crema..and make it a lot! And paired with this leek recipe is taking it to another level!
    I am not a vegetarian but eat very very little meat,.(although I cook using meats and poultries for the boys a lot) so I am always looking for mouth watering recipes with lots of vegetables and interest to give them..that we can all enjoy. This is perfect! Oh and Smoked Cheddar...I can't wait :)!!!
    Happy Weekend to you...I am off to put this recipe in my folder..
    Hugs
    Bunny

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  31. These are adorable and they look SO good! Thanks!

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  32. Oh num, I love dishes like this because they are so easy to put together and you can use what you often have on hand (like WF tortillas that I usually have in my freezer). Delicious idea to dip in that lime crema... I do love that combination of crisp and creamy. I just found out you can make your own sour cream with buttermilk and cream in a pinch... it was delicious if not low fat.
    Can't wait to try these, Barbara. I know they will be a hit here!

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  33. Barbara!
    Did you also make these for super bowl??? How big was the party? Next year, I am flying in. I could contribute as Chef Sous and learn a whole heck of a lot.
    ;)
    Valerie

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  34. What an inventive little treat! Quite the gourmet take on traditional snacking fare. Impressive!

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  35. Yum! These look sooooo delicious!!!

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  36. I don't know if I've ever heard those three words, cilantro lime crema together before, but it sounds like a combination that would really work for me...

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  37. What perfect finger foods, Barbara. :-) So savory and cute! I especially love the dipping sauce and think it would be scrumptious on taco salad too. :-)

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  38. Delicious, my type of food. The cilantro lime crema sounds so good!

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  39. just love this finger food !!pierre

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  40. I hate football, but what I wouldn't do to score an invite to your Super Bowl party! These look so tasty!
    *kisses* HH

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  41. leek confit, wow.

    lovely treats.
    thanks for sharing.
    Cheers.

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  42. My family would love these...thank you for sharing the recipe. Hugs. xoxo

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  43. These flautas and the cream look sensational! Of course I am partial to Mexican or Tex-Mex cuisine.

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  44. How did you know?! I cannot live without Mexican food and must cook it at least once a week. I love that these are not deep fried. Yum!

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  45. Ok so ours are Taaquitos but still ... Your Flautas recipe mad us think you might like the recipes at our BH&G Eat Interesting blogger contest. New twists on Mexican classics!
    http://bit.ly/MissionEnterToWin
    Great idea to serve these as parties. Love your post, have a great day!

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