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.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
