I adore flautas. I mean, what is not to like about a fried salty tortilla? In the cafeteria at the University I went to in Mexico they had great ones. (I know good cafeteria food is an oxy moron right?) These flautas were perfectly golden brown and crispy and drizzled with Mexican crema and tangy salsa verde. Delicioso! They probably also contributed to my 15lb+ weight gain that semester. I had some left over turkey and did an experiment to make the beloved flauta skinny. Worked!! I am super excited. Here’s the recipe for my Baked Flautas:
Baby spinach, cut into strips
Fat free plain yogurt
Queso cotija, crumbled (part-skim Mexican cheese)
Preheat the oven to 450. Wrap a couple of TBS of left over chicken or turkey tightly into a corn tortilla. Place seamside down in a baking pan. Brush lightly with vegetable oil all over and sprinkle generously with sea salt. Bake for 15 minutes. Turn on broil (no need to wait until it completely heats up). Stick back in the oven and bake for 2 more minutes, turning once. If you like, pile up the spinach, tomatoes, cilantro, queso cotija and avocado. Add the flautas to the top drizzled with hot sauce and yogurt.
Fill with left over mashed potatoes or fat free refried beans.
The size of these make them great finger food for your kids! You can make a nice dipping sauce for them by mixing yogurt and avocado with a splash of salsa. You could also sneak some spinach into the inside of the flauta before baking.