Finger Food Trays Recipe
Flautas, chimichangas, chicken and bean, beef, and cream cheese.
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Ingredients
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Chicken & Bean Flautas
Beef Chimichangas (mini)
Cream Cheese & Jalapeño Bites
Assembly & Garnishes
Method
Chicken & Bean Flautas
- 1
Make filling
In a medium bowl combine shredded chicken, refried beans, shredded cheese, sliced green onions, cilantro (if using), cumin, chili powder, salt and pepper. Mix until evenly combined; mixture should be thick and spreadable.
- 2
Assemble flautas
Warm large flour tortillas for 15-20 seconds each in the microwave covered with a damp towel or in a warm skillet until pliable. Place about 3 tablespoons of the chicken-bean mixture near one edge of each tortilla, spread into a 4-inch log, then roll tightly toward the opposite edge, tucking ends under. Repeat with remaining tortillas and filling.
- 3
Fry
Heat vegetable oil in a large skillet to 350°F (175°C) — oil should be 1/2 to 1 inch deep. Working in batches, place rolled flautas seam-side down and fry 2-3 minutes per side until golden brown and crisp. Use tongs to turn carefully. Transfer to a paper towel-lined tray and lightly salt while hot. Alternatively, brush with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12-15 minutes, turning once, until crisp.
- 4
Keep warm
If making ahead, keep fried flautas on a baking sheet in a warm oven (200°F/95°C) for up to 30 minutes before serving to maintain crispness.
Beef Chimichangas (mini)
- 5
Cook beef filling
Heat a tablespoon of oil in a skillet over medium-high heat. Add diced onion and cook 2-3 minutes until translucent. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed. Stir in minced garlic and cook 30 seconds. Add tomato sauce, chipotle, cumin, paprika, salt and pepper. Simmer 3-4 minutes until thickened. Remove from heat and stir in shredded cheddar. Let cool slightly.
- 6
Assemble chimichangas
Warm small tortillas briefly so they are pliable. Spoon about 2-3 tablespoons of the beef mixture into the center of each tortilla. Fold in the sides, then roll tightly into a cigar shape, sealing the seam with a dab of water if needed. Place seam-side down on a tray.
- 7
Fry until crisp
Heat oil in a deep skillet or pot to 350°F (175°C). Fry chimichangas in batches for 2-3 minutes per side until deep golden and crisp. Drain on paper towels and keep warm in a low oven if necessary. For a lighter option, brush with oil and bake at 425°F (220°C) for 10-12 minutes, flipping once.
Cream Cheese & Jalapeño Bites
- 8
Prepare filling
In a medium bowl beat softened cream cheese until smooth. Fold in chopped pickled jalapeños, green onions, cumin and salt until evenly combined. Taste and adjust jalapeño or salt to preference.
- 9
Fill cups
If using phyllo cups, brush with melted butter and warm per package instructions (if desired). Spoon about 1 tablespoon of the cream cheese mixture into each mini phyllo cup or into lightly crisped wonton cups. Garnish each with a small piece of jalapeño or a sprinkle of chopped green onion if desired.
- 10
Serve chilled or at room temp
Keep the filled bites chilled until 10-15 minutes before serving, or serve at room temperature. These do not require frying.
Assembly & Serving
- 11
Arrange tray
On a large serving tray arrange warm flautas and beef chimichangas in groups. Place a bowl of sour cream, a bowl of salsa and a bowl of guacamole on the tray. Scatter the cream cheese & jalapeño bites in a separate section or on a smaller plate to avoid moisture transfer.
- 12
Garnish and finish
Sprinkle chopped cilantro over the warm items and place lime wedges around the tray for squeezing. Provide small tongs or toothpicks for guests to pick up items easily.
- 13
Timing tips
Fry or bake warm items last so they stay crisp. Prepare cream cheese filling earlier and keep chilled. Reheat on a sheet pan at 350°F (175°C) for 5-7 minutes if needed to refresh crispness before serving.