Cheesy Jalapeno Popper Chicken Flautas

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco
• 4 oz cream cheese, softened
• 3 medium jalapeños, seeded and finely chopped
• 8 (8-inch) flour tortillas
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup vegetable oil, for frying
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream and lime wedges, for serving

Steps

1. 1 In a bowl, combine shredded chicken, cheddar cheese, cream cheese, jalapeños, cumin, chili powder, garlic powder, and smoked paprika. Mix well.
2. 2 Lay out tortillas and spoon a generous amount of the chicken mixture onto each, leaving room on the edges.
3. 3 Sprinkle crumbled queso fresco over the chicken mixture.
4. 4 Fold sides in and roll tortillas tightly into flautas. Secure with toothpicks.
5. 5 Heat vegetable oil in a large skillet over medium heat. Fry flautas in batches until golden brown, about 2-3 minutes per side.
6. 6 Drain on paper towels and remove toothpicks.
7. 7 Serve warm with a sprinkle of cilantro, and sides of sour cream and lime wedges.

Equipment

• Large skillet
• Tongs
• Paper towels

Variations

• Add black beans or corn to the filling for extra texture.

Substitutions

• Substitute flour tortillas with corn tortillas for a gluten-free option.

Pairings

• Pair with a zesty lime margarita or a crisp lager.

Nutrition

Tips

• For extra crispiness, refrigerate the stuffed flautas for 30 minutes before frying.
• Adjust the amount of jalapeños to control the spice level.

Storage

Store cooled flautas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freeze uncooked flautas on a parchment-lined tray, then transfer to a freezer bag. Thaw overnight in the fridge and fry until crispy.

Serving Suggestions

• Serve with a side of Mexican street corn or a fresh avocado salad.

FAQ