I never make a whole helluva lotta these… usually just 40-50, depending on how many tortillas come per package. (As opposed to when I make tamales, and make several hundred a batch; because tamales are super obnoxious to make, whether you’re making 20, 200, or 2,000; but flautas are fast & easy.).
I use the “toasting” (No toasters involved) method most often (to toast/freeze/bake later), but if I’m hungry right durn now?!? (Feeeed me Seymore!) I’ll shallow fry them. The biggest difference between toasting and shallow frying is the amount of oil. To toast the tortillas and set the shape / add oil before freezing? It’s only a couple teaspoons. To shallow fry & cook through? It’s a solid centimeter / a cup of oil, or more.
CarlsbadCravings does a great job at giving a basic recipe, a good look at all the wild variations, and multiple cooking methods. (Toasting, shallowfrying, deep frying, air frying, baking, etc.).
Turkey Pesto Pickled/Veggie Flautas
- Flour tortillas
- What would otherwise go inside a sandwich
Chicken & Peppers, or Sausage & peppers
Most often I use Latin flavors &/or Latin leftovers rolled up & fried/frozen for later. But if I’m short on bread, for any reason? What I’d otherwise put in a toasted sammie is also damn delicious rolled up in a tortilla and fried.
(still tastes like pizza, and hits the craving button, even without the bread & cheese!)
- Button Mushrooms (white or baby portobello)
- Italian Sausage
- Olive oil
Preheat oven to 400F/200C
Drizzle olive oil across a cookie sheet.
Stem mushrooms, add a little dollup or marinara to each, then stuff with sausage (a melon-baller works awesome for this), and place on oiled cookie sheet. Bake until sausage temps at 150F/65C. Cooking times vary a lot depending on size of mushrooms and how big your sausage balls are. Bite size is usually 10-15. 2 bite 15-25.
I made this for Sunday dinner along with the coconut rice from the same site. Stupid easy, smelled awful while cooking, but has been one of the biggest hits amongst my work buddies. I cooked it all the way until the caramelization process, froze it, then reheated up here and caramelized the pork. So. Damn. good. As was the coconut rice.
My salmon chowder is reeeeally simple (celery, onions, olive oil, chicken stock, white potatoes, cashew cream, salmon, salt & pepper) that I usually hit with some fresh lemon juice and maybe some watercress or chives/dill at the end to brighten it up… but???
I stumbled across this recipe below… and wih the exception that I’m just doing a quick pan fry of the bacon, jalapeños, & corn to top rather than cook in …am just about over the moon. Never woulda thunk of it!