Mini Corn & Leek Flautas
Mini Corn & Leek Flautas requires roughly 45 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 72 calories, 2g of protein, and 5g of fat per serving. For 25 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 80. This recipe from Feed Me Phoebe has 10 fans. It works well as a very budget friendly hor d'oeuvre. Head to the store and pick up salt, cayenne, water, and a few other things to make it today. With a spoonacular score of 6%, this dish is improvable. Chorizo and Potato Mini Flautas, Oven-Crisp Black Bean and Corn Flautas, and Sweet Corn and Green Chile Baked Flautas are very similar to this recipe.
Servings: 80
Ingredients:
2 tbsp butter
dash cayenne
1 tsp cumin
1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
1/2 lb Monterrey Jack cheese, shredded
2 large leeks, white part and light green part only, cut in half and finely sliced
1 tsp salt
Sour Cream for dipping
16 large tortillas
1/4 cup of water or stock
1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded
Equipment:
mixing bowl
oven
baking sheet
dutch oven
stove
frying pan
Cooking instruction summary:
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.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.
Step by step:
1. 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.
2. 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).
3. Place the flautas seamside-down on a cookie sheet lined with parchment, about 20 per sheet.
4. 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.On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven.
5. Add the leeks and sauté for 3-5 minutes until translucent.
6. 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.
Nutrition Information:
covered percent of daily need
