Ultimo App Recipe

Make filling

In a medium bowl combine shredded cooked chicken, softened cream cheese, shredded Monterey Jack, diced onion, chopped cilantro, ground cumin, garlic powder, salt and black pepper. Mix until well combined and smooth.

Assemble flautas

Place about 2 tablespoons of the chicken mixture across the lower third of each small flour tortilla. Roll tightly and secure with a toothpick if needed. Repeat with remaining tortillas and filling.

Fry flautas

Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C). Fry flautas seam-side down in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined tray to drain. Alternatively, bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, turning once, brushing lightly with oil.

Keep warm in a low oven (200°F / 95°C) while preparing remaining components.

Prepare filling

In a bowl mix softened cream cheese, shredded cheddar, garlic powder and smoked paprika until smooth and combined.

Fill each halved, seeded jalapeño with the cheese mixture using a spoon or piping bag. Do not overfill; leave a small rim.

Coat poppers

Set up a breading station: flour in one bowl, beaten eggs in a second, panko breadcrumbs in a third. Dredge stuffed jalapeño halves in flour, shake off excess, dip in beaten eggs, then press into panko to coat evenly.

Fry or bake

For frying: heat about 1 inch of vegetable oil in a skillet to 350°F (175°C). Fry poppers in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels. For baking: place on a parchment-lined baking sheet, spray lightly with oil and bake at 400°F (200°C) for 15–18 minutes until golden and heated through.

Make elote mixture

In a large bowl combine thawed corn, mayonnaise, sour cream, lime juice, crumbled cotija, chili powder, salt and finely diced jalapeño (if using). Stir until well combined and taste for seasoning; adjust salt or lime as needed.

Assemble bites

Spoon about 1 tablespoon of the elote mixture into each mini phyllo cup or into lightly fried crisped wonton cups. Garnish with chopped chives or cilantro and an extra dusting of chili powder or cotija if desired.

Sweat aromatics

In a medium saucepan melt butter over medium heat. Add finely diced onion and diced jalapeño and cook until softened and translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Make queso

Reduce heat to low. Add shredded white American cheese and shredded Monterey Jack to the pan with milk. Stir constantly until cheeses melt and form a smooth sauce. If the dip is too thick, add up to 1/4 cup additional milk in small increments. Stir in ground cumin, salt and lime juice. Keep warm on lowest heat, stirring occasionally.

Arrange Flauta Dippers, Jalapeño Poppers and Elote Bites on a large sharing platter. Place the warm Queso Blanco in a shallow serving bowl in the center.

Scatter chopped fresh cilantro over the platter, add lime wedges and offer hot sauce on the side. Serve immediately while bites are warm and queso is creamy.