Lightly crisped hand-rolled flour tortillas filled with seasoned shredded chicken, roasted red peppers, grilled corn with mild Cheddar and Monterey Jack cheese. Served with our jalapeño jelly sauce for dipping. Includes Spanish rice and your choice of beans.

In a large bowl, combine the shredded chicken, roasted red peppers, grilled corn, Cheddar cheese, Monterey Jack cheese, salt, and black pepper. Mix well.

Mix Filling

Take a flour tortilla and place a generous amount of the filling mixture in the center. Roll the tortilla tightly and secure it with a toothpick if necessary. Repeat with remaining tortillas.

Roll Flautas

In a large skillet, heat olive oil over medium heat. Fry the rolled flautas in batches until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry Flautas

In a small bowl, blend the jalapeño jelly with cream cheese until smooth and well combined. Set aside.

Mix Sauce

Prepare the Spanish rice according to package instructions. Heat the refried beans or black beans in a small pot until warmed through.

Cook Rice and Beans

On a large platter, arrange the crispy flautas with a small bowl of jalapeño jelly sauce in the center. Serve alongside Spanish rice and your choice of beans.

Plate and Serve

flour tortillas

flautas platter

Recipe information

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