18 Crispy Flautas Recipes Delicious

Craving something crispy, delicious, and utterly satisfying? Look no further! Our roundup of 18 Crispy Flautas Recipes is here to save your dinner routine with a crunch. Whether you’re in the mood for quick weeknight meals, festive party bites, or just some good old-fashioned comfort food, these flautas are sure to delight. Dive in and discover your next favorite recipe—your taste buds will thank you!

Chicken and Cheese Flautas

These Chicken and Cheese Flautas are a crispy, cheesy delight that’s perfect for a quick dinner or a fun appetizer. They’re packed with flavor and guaranteed to be a hit with the whole family!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 12 corn tortillas
• 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet.
2. In a large bowl, mix the shredded chicken, Monterey Jack cheese, sour cream, cilantro, cumin, garlic powder, and salt until well combined.
3. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
4. Spoon about 3 tablespoons of the chicken mixture onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.
5. Brush the flautas lightly with vegetable oil and bake for 20-25 minutes, until golden and crispy.

The secret to these flautas’ irresistible crunch? Baking them just until the edges turn golden, ensuring a perfect texture with every bite.

Tip: Serve with a side of salsa or guacamole for dipping, and watch them disappear!

Beef Flautas with Avocado Cream

These Beef Flautas with Avocado Cream are a crispy, flavorful twist on taco night that’ll have everyone reaching for seconds.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 flour tortillas (6-inch)
• 1 cup shredded cheddar cheese
• 1/2 cup vegetable oil, for frying
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground beef, cumin, chili powder, and 1/2 tsp salt. Cook until beef is browned, about 5 minutes. Drain excess fat.
3. Spread a portion of the beef mixture and a sprinkle of cheddar cheese onto each tortilla. Roll tightly and secure with a toothpick.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry flautas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
5. For the avocado cream, blend avocado, sour cream, lime juice, and 1/4 tsp salt until smooth.
6. Serve flautas hot with avocado cream on the side for dipping.

The contrast between the crispy flautas and the creamy avocado dip makes this dish irresistibly moreish.

Tip: For an extra crunch, try air-frying the flautas at 400°F for 10 minutes, flipping halfway through.

Vegetable Flautas with Salsa Verde

These Vegetable Flautas with Salsa Verde are a crispy, flavorful twist on a classic, packed with fresh veggies and smothered in a tangy green sauce that’s irresistible.

Ingredients

• 2 cups shredded cooked chicken (optional for non-vegetarian version)
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red bell pepper, finely diced
• 1/2 cup zucchini, finely diced
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 12 corn tortillas
• 1 cup salsa verde
• 1/2 cup vegetable oil, for frying
• 1/2 cup queso fresco, crumbled

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, zucchini, cilantro, cumin, chili powder, and salt. Mix well.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering.
3. Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon 2 tablespoons of the vegetable mixture onto each tortilla, roll tightly, and secure with a toothpick.
4. Fry the flautas in batches, turning once, until golden and crispy, about 3 minutes per side. Drain on paper towels.
5. Serve the flautas hot, topped with salsa verde and crumbled queso fresco.

The magic of these flautas lies in their crispy exterior giving way to a vibrant, veggie-packed center, all brought together by the bright, herby notes of salsa verde.

Tip: For an extra crispy texture, bake the assembled flautas at 400°F for 15 minutes instead of frying.

Shrimp Flautas with Chipotle Sauce

These Shrimp Flautas with Chipotle Sauce are a crispy, flavorful twist on the classic, perfect for a quick weeknight dinner or a festive gathering.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 2 tbsp chipotle in adobo sauce, minced
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• Vegetable oil, for frying

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and chop into small pieces.
3. In a small bowl, mix 1/2 cup sour cream, 2 tbsp minced chipotle in adobo, and 1 tbsp lime juice to make the chipotle sauce.
4. Assemble the flautas by dividing the shrimp and 1 cup shredded Monterey Jack cheese among the 8 tortillas. Roll tightly and secure with toothpicks.
5. Heat 1 inch of vegetable oil in a deep skillet over medium heat. Fry the flautas in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
6. Serve the flautas drizzled with the chipotle sauce and garnished with 1/4 cup chopped cilantro.

The smoky chipotle sauce adds a bold contrast to the sweet shrimp and melty cheese, making every bite irresistible.

Tip: For an extra crunch, brush the flautas with oil and bake at 400°F for 15 minutes instead of frying.

Pork Flautas with Pineapple Salsa

These Pork Flautas with Pineapple Salsa are a crispy, flavorful twist on taco night that’ll have everyone reaching for seconds.

Ingredients

• 1 lb pork shoulder, cooked and shredded
• 8 flour tortillas (6-inch)
• 1 cup pineapple, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup vegetable oil, for frying

Instructions

1. In a bowl, mix pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt to make the salsa. Set aside.
2. Season the shredded pork with 1/4 tsp salt, cumin, and black pepper.
3. Divide the pork evenly among the tortillas, rolling each tightly into a flute shape.
4. Heat vegetable oil in a skillet over medium-high heat. Fry the flautas in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Serve the flautas hot with the pineapple salsa on the side.

The contrast between the crispy flautas and the fresh, tangy pineapple salsa is a match made in heaven.

Tip: For an extra crispy texture, let the rolled flautas sit for a few minutes before frying to seal the edges.

Black Bean and Corn Flautas

These Black Bean and Corn Flautas are a crispy, flavorful twist on traditional Mexican cuisine, perfect for a quick weeknight dinner or a festive gathering.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped red onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 small flour tortillas
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa, for serving

Instructions

1. In a large bowl, mash the black beans slightly with a fork. Stir in the corn, Monterey Jack cheese, red onion, cumin, chili powder, and salt until well combined.
2. Divide the mixture evenly among the tortillas, spreading it in a line down the center of each. Roll up the tortillas tightly around the filling.
3. Heat the vegetable oil in a large skillet over medium heat. Add the flautas seam-side down and cook, turning occasionally, until golden and crispy on all sides, about 3-4 minutes per side.
4. Transfer the flautas to a paper towel-lined plate to drain any excess oil. Sprinkle with chopped cilantro before serving.
5. Serve warm with salsa on the side for dipping.

The combination of creamy black beans, sweet corn, and melted cheese wrapped in a crispy tortilla makes these flautas irresistibly delicious. The hint of cumin and chili powder adds just the right amount of warmth.

Tip: For an extra crispy texture, you can bake the flautas at 400°F for 15-20 minutes instead of frying.

Potato and Chorizo Flautas

These Potato and Chorizo Flautas are a crispy, flavorful twist on traditional Mexican cuisine, perfect for a cozy night in or a festive gathering.

Ingredients

• 1 cup mashed potatoes (cooled)
• 1/2 cup chorizo, cooked and crumbled
• 1/4 cup shredded Monterey Jack cheese
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 corn tortillas
• 2 tbsp vegetable oil
• 1/4 cup sour cream (for serving)
• 1/4 cup salsa (for serving)

Instructions

1. In a bowl, mix the mashed potatoes, chorizo, Monterey Jack cheese, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt until well combined.
2. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
3. Spread about 2 tbsp of the potato-chorizo mixture along the center of each tortilla, then roll tightly into a flute shape.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook the flautas in batches, seam side down, for 2-3 minutes per side until golden and crispy.
5. Serve immediately with sour cream and salsa on the side.

The smoky chorizo and creamy potatoes create a filling that’s both hearty and satisfying, while the crispy tortilla adds the perfect crunch.

Tip: For extra crispiness, bake the flautas at 400°F for 10 minutes after pan-frying.

Cheesy Spinach Flautas

These Cheesy Spinach Flautas are a crispy, gooey delight that’s perfect for a quick weeknight dinner or a fun appetizer for your next gathering.

Ingredients

• 8 flour tortillas (6-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked spinach, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup finely diced onion
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup sour cream (for serving)
• 1/4 cup salsa (for serving)

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet.
2. In a mixing bowl, combine the shredded Monterey Jack cheese, cooked spinach, cream cheese, diced onion, garlic powder, ground cumin, and salt until well blended.
3. Divide the mixture evenly among the tortillas, spreading it down the center of each. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet.
4. Brush the tops of the flautas with vegetable oil and bake for 15-20 minutes, or until golden and crispy.
5. Serve hot with sour cream and salsa on the side for dipping.

The magic of these flautas lies in the creamy spinach and cheese filling that turns irresistibly stringy with every bite, wrapped in a perfectly crisp tortilla.

Tip: For an extra crunch, you can lightly fry the flautas in a skillet for 1-2 minutes per side before baking.

Turkey Flautas with Cranberry Sauce

These Turkey Flautas with Cranberry Sauce are a festive twist on a classic, combining the savory crunch of flautas with the sweet tang of cranberry for a dish that’s sure to impress.

Ingredients

• 2 cups shredded cooked turkey
• 1/2 cup cranberry sauce
• 1/4 cup cream cheese, softened
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 flour tortillas (6-inch)
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. In a bowl, mix the shredded turkey, cranberry sauce, cream cheese, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until well combined.
2. Divide the turkey mixture evenly among the tortillas, spreading it down the center of each. Roll the tortillas tightly around the filling and secure with toothpicks if necessary.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook the flautas in batches, seam side down, for 2-3 minutes per side until golden and crispy. Transfer to a baking sheet.
4. Bake the flautas in the preheated oven for 10 minutes to ensure they’re heated through.
5. Garnish with 1/4 cup chopped fresh cilantro before serving. The contrast between the crispy flautas and the creamy, tangy filling makes this dish a standout at any gathering.

Tip: For an extra crispy finish, lightly spray the flautas with cooking spray before baking.

Mushroom and Cheese Flautas

These Mushroom and Cheese Flautas are a crispy, cheesy delight that’s surprisingly simple to whip up for a weeknight dinner or a festive gathering.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup finely chopped mushrooms
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 flour tortillas (6-inch)
• 1/4 cup vegetable oil for frying

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
2. Add the chopped mushrooms, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook until the mushrooms are soft and any liquid has evaporated, about 5 minutes. Remove from heat.
3. Divide the mushroom mixture and 2 cups shredded Monterey Jack cheese evenly among the 8 flour tortillas. Roll each tortilla tightly around the filling.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the flautas in batches, seam side down, until golden and crispy, about 2 minutes per side. Drain on paper towels.

The magic of these flautas lies in the golden, crispy exterior giving way to a molten, cheesy center with earthy mushrooms. Perfect for dipping in salsa or guacamole!

Tip: For an extra crispy finish, you can also bake the flautas at 400°F for 15 minutes, turning once.

Sweet Potato Flautas with Lime Crema

These Sweet Potato Flautas with Lime Crema are a crispy, creamy dream come true, perfect for a cozy night in or a festive gathering.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest
• Vegetable oil, for frying

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes until tender.
2. Mash the roasted sweet potatoes slightly. Warm tortillas to make them pliable.
3. Divide the sweet potato mixture among the tortillas, sprinkle with queso fresco and cilantro, then roll tightly.
4. Heat 1/2 inch of vegetable oil in a skillet over medium heat. Fry flautas in batches, turning once, until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Whisk together sour cream, lime juice, and lime zest for the crema. Drizzle over flautas before serving.

The contrast of the crispy exterior with the creamy sweet potato filling and tangy lime crema is irresistibly good.

Tip: For an extra crunch, brush the flautas with oil and bake at 375°F for 15 minutes instead of frying.

Chicken Flautas with Mango Salsa

These Chicken Flautas with Mango Salsa are a crispy, flavorful twist on taco night, combining savory shredded chicken with a sweet and spicy mango salsa for a dish that’s sure to impress.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 8 flour tortillas (6-inch)
• 1/4 cup vegetable oil

Instructions

1. In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, lime juice, and 1/4 tsp salt to make the mango salsa. Set aside.
2. In another bowl, mix the shredded chicken with the remaining 1/4 tsp salt and ground cumin.
3. Divide the chicken mixture evenly among the tortillas, rolling each tightly into a flute shape.
4. Heat the vegetable oil in a large skillet over medium heat. Cook the flautas in batches, turning occasionally, until golden and crispy, about 3-4 minutes per side.
5. Serve the flautas hot with the mango salsa on the side.

The contrast between the crispy flautas and the fresh, juicy mango salsa creates a delightful texture and flavor combination that’s perfect for a lively dinner party.

Tip: For an extra crispy finish, you can also bake the flautas at 400°F for 15-20 minutes after lightly brushing them with oil.

Beef and Bean Flautas

These Beef and Bean Flautas are a crispy, flavorful twist on taco night that everyone will love. Packed with hearty fillings and fried to golden perfection, they’re sure to become a family favorite.

Ingredients

• 1 lb ground beef
• 1 cup refried beans
• 1/2 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 corn tortillas
• 1/4 cup vegetable oil
• 1/2 cup sour cream (for serving)
• 1/2 cup salsa (for serving)

Instructions

1. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Stir in the refried beans, cheddar cheese, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until everything is well combined and heated through.
3. Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon about 2 tbsp of the beef and bean mixture onto each tortilla, roll tightly, and secure with a toothpick.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the flautas in batches, turning once, until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Serve hot with sour cream and salsa on the side.

The secret to these flautas’ irresistible crunch? Frying them just until they’re golden ensures a crispy exterior without absorbing too much oil.

Tip: For an extra flavor boost, try adding a sprinkle of chopped cilantro or a squeeze of lime juice before serving.

Fish Flautas with Tartar Sauce

These Fish Flautas with Tartar Sauce are a crispy, flavorful twist on a classic, perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup mayonnaise
• 2 tbsp pickle relish
• 1 tbsp lemon juice
• 1/2 tsp dill weed
• Vegetable oil, for frying

Instructions

1. Preheat your oven to 400°F. Place the fish fillets on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Bake for 15 minutes, or until the fish flakes easily with a fork.
2. While the fish bakes, mix 1/2 cup mayonnaise, 2 tbsp pickle relish, 1 tbsp lemon juice, and 1/2 tsp dill weed in a small bowl to make the tartar sauce. Set aside.
3. Once the fish is done, let it cool slightly, then flake it into small pieces. Divide the fish and 1 cup shredded cabbage among the 8 tortillas, rolling them tightly into flautas.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the flautas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
5. Serve the flautas hot with the tartar sauce on the side.

The contrast between the crispy flautas and the creamy tartar sauce creates a delightful texture and flavor combination that’s hard to resist.

Tip: For an extra crunch, try adding a sprinkle of crushed tortilla chips inside each flauta before rolling.

Vegan Flautas with Cashew Cheese

These Vegan Flautas with Cashew Cheese are a game-changer for your weeknight dinners, offering a crispy exterior with a creamy, dreamy filling that everyone will love.

Ingredients

• 12 corn tortillas
• 1 cup raw cashews, soaked overnight
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
3. In a bowl, mix the cashew cheese with black beans, corn, and cilantro.
4. Warm the tortillas to make them pliable, then divide the filling among them, rolling each tightly.
5. Place the flautas seam-side down on the baking sheet, brush with olive oil, and bake for 25 minutes until golden and crispy.

The magic of these flautas lies in the cashew cheese—its richness perfectly balances the freshness of cilantro and the heartiness of beans and corn.

Tip: For extra crispiness, broil the flautas for the last 2-3 minutes of baking.

Lamb Flautas with Mint Yogurt Sauce

These Lamb Flautas with Mint Yogurt Sauce are a crispy, flavorful twist on traditional flautas, perfect for a cozy dinner or entertaining guests.

Ingredients

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 flour tortillas (6-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup plain yogurt
• 2 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• Oil for frying

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground lamb, cumin, smoked paprika, salt, and black pepper. Cook until lamb is browned, breaking it apart with a spoon, about 5 minutes. Remove from heat.
3. Warm tortillas slightly to make them pliable. Divide the lamb mixture and cheese among the tortillas, rolling them tightly into flautas.
4. Heat oil in a deep skillet over medium-high heat. Fry flautas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
5. In a small bowl, mix yogurt, mint, and lemon juice for the sauce. Serve flautas hot with mint yogurt sauce on the side.

The combination of spiced lamb and cool mint yogurt sauce creates a delightful contrast that’s sure to impress.

Tip: For an extra crispy finish, you can also bake the flautas at 400°F for 15 minutes, flipping halfway through.

BBQ Chicken Flautas

These BBQ Chicken Flautas are a crispy, flavorful twist on taco night that’ll have everyone reaching for seconds.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 8 flour tortillas (6-inch)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet.
2. In a bowl, mix the shredded chicken with 1/2 cup BBQ sauce, 1/2 cup cheddar cheese, 1/4 cup red onion, 1/4 cup cilantro, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder until well combined.
3. Divide the chicken mixture evenly among the 8 tortillas, placing it along one edge. Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet.
4. Brush the tops of the flautas with 2 tablespoons vegetable oil for extra crispiness.
5. Bake for 20-25 minutes, or until the flautas are golden and crispy.

The combination of smoky BBQ sauce and fresh cilantro gives these flautas a vibrant flavor that stands out in every bite.

Tip: For an extra kick, serve with a side of spicy ranch or additional BBQ sauce for dipping.

Duck Flautas with Orange Sauce

These Duck Flautas with Orange Sauce are a crispy, flavorful twist on a classic, perfect for impressing guests or treating yourself to something special.

Ingredients

• 2 cups shredded cooked duck
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tsp grated orange zest
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 8 small flour tortillas
• 1/2 cup vegetable oil for frying
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. In a small saucepan over medium heat, combine orange juice, honey, soy sauce, orange zest, cumin, and salt. Simmer for 5 minutes until slightly thickened, then remove from heat.
2. Place shredded duck in a bowl and toss with half of the orange sauce until well coated.
3. Divide the duck mixture evenly among the tortillas, rolling each tightly into a flauta.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry flautas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
5. Serve flautas hot, drizzled with the remaining orange sauce and garnished with cilantro.

The combination of crispy duck and sweet, tangy orange sauce creates a memorable dish that’s as beautiful as it is delicious.

Tip: For an extra crispy texture, let the rolled flautas sit in the fridge for 10 minutes before frying.

Conclusion

With 18 crispy flautas recipes to choose from, there’s something for every taste and occasion. Whether you’re craving classic or creative, these dishes promise delicious results. We’d love to hear which recipe became your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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