14 Delicious Crispy Flautas Recipes You Must Try

In a bowl, mix the shredded chicken, Monterey Jack cheese, lime juice, cilantro, cumin, garlic powder, and salt until well combined.

Heat a skillet over medium heat and warm each tortilla for about 10 seconds on each side to make them pliable.

Place about 3 tbsp of the chicken mixture along the center of each tortilla. Roll tightly and secure with a toothpick if needed.

Heat oil in a large skillet over medium-high heat until it shimmers, about 350°F.

Fry the flautas in batches, turning once, until golden and crispy, about 2-3 minutes per side. Drain on paper towels.

Tip: Don’t overcrowd the skillet to ensure even cooking and crispiness.

Tip: Serve immediately for the best texture, but they can be kept warm in a 200°F oven if needed.

Tip: For an extra crunch, brush the flautas with oil and bake at 400°F for 10 minutes instead of frying.

2 cups of shredded pork carnitas

a dozen corn tortillas

a splash of vegetable oil

a couple of cups of shredded cheese (your choice)

a pinch of salt

a dash of cumin

a handful of chopped cilantro

a lime, cut into wedges

Preheat your oven to 375°F to get it ready for crisping up the flautas.

Warm the corn tortillas in the microwave for 30 seconds to make them pliable.

Spread a thin layer of shredded pork carnitas down the center of each tortilla.

Sprinkle a generous amount of shredded cheese over the pork.

Roll each tortilla tightly around the filling and secure with a toothpick if necessary.

Heat a splash of vegetable oil in a large skillet over medium-high heat.

Fry the flautas in batches until golden brown, about 2 minutes per side, then transfer to a paper towel-lined plate to drain.

Place the flautas on a baking sheet and bake for 10 minutes to ensure they’re crispy throughout.

While baking, mix a pinch of salt and a dash of cumin to sprinkle over the flautas once out of the oven.

Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over.