Jalapeno Popper Flautas Mexicanas are my new favorite appetizer! They're crispy on the outside and gooey in the middle. These easy, cheesy flautas are one of my favorite ways to use some ground venison for game day.
Jalapeño Popper Flautas Mexicanas Recipe: A Spicy, Cheesy, and Crispy Treat
As a wild game chef and recipe developer, I'm always trying to come up with how to use bold flavors in finger foods that can score big at any party. Enter my Jalapeño Popper Flautas Mexicanas. This party food is the perfect marriage of creamy, spicy jalapeño poppers and crispy, golden flautas.
This flautas recipe puts a wild game twist on a Mexican classic, using ground venison to create a dish that's perfect for sharing with friends and family who like things a little spicy. If you don't have ground venison, feel free to use ground beef to whip these up for a quick dinner or snack.
What Is A Flauta?
If you’re new to Mexican cuisine, you might wonder, “What is a flauta?” Flautas are rolled tortillas filled with delicious ingredients like meat and cheese, then fried until crispy. In Spanish, “Flautas” means flutes because flautas resemble a flute. They are long, thin, and flute-shaped.
They’re similar to taquitos, but flautas are typically made with flour tortillas instead of corn. This gives them a softer, flakier crunch that pairs beautifully with creamy fillings like the jalapeño popper-inspired mix in this recipe.
Jalapeno Popper
The jalapeno popper is both a tailgating and hunting-camp classic for those who love to cook on a grill. Whether you prefer Ree Drummond's classic 3-ingredient popper or Hank Shaw's more technical dove breast popper, there's a recipe for these bite-sized flavor bombs for everyone. My recipe for Jalapeno Popper Flautas Mexicanas is another inventive take using those traditional flavors to help take your popper game to the next level.
Why You And Your Friends Will Love This Recipe
These Jalapeño Popper Flautas Mexicanas are:
- A hit at any gathering, whether it’s a football party or potluck.
- Quick and easy to make, ready in just 30 minutes.
- Packed with bold, spicy flavors like smoked paprika, cumin, and jalapeños.
- Perfect for using ground venison that so many deer hunters have in their freezer.
How To Make Jalapeno Popper Flautas Mexicanas
- Prepare the Jalapeños On a cutting board, slice the jalapeños lengthwise. Remove the seeds and membranes with a spoon, then dice the jalapeños into small pieces.
- Cook the Filling In a large skillet, cook the ground venison, diced jalapeños, and onions over medium heat for about 5 minutes. Stir frequently until the onions are soft and the meat is no longer pink.
- Add the Flavor Add minced garlic to the skillet and sauté for 1 minute. Then, stir in the salt, black pepper, cumin, smoked paprika, oregano, salsa, and cream cheese. Continue cooking over medium-low heat, stirring often, until the cream cheese melts completely.
- Finish the Filling Stir in 1 cup of the shredded Monterey Jack cheese. Mix well, then remove the skillet from the heat.
- Assemble the Flautas Place about ¼ cup of the filling on the bottom third of each tortilla. Sprinkle 1 tablespoon of Monterey Jack cheese over the filling. Roll the tortilla tightly around the filling and secure it with a toothpick.
- Fry the Flautas Heat vegetable oil in a cast iron skillet over medium-high heat until it reaches 350 degrees F using a thermometer. Using tongs, hold each flauta in the oil until firm, then release. Fry until golden brown on all sides, about 2 minutes. Remove the flautas to a sheet pan and sprinkle them immediately with a little salt.
- Keep Warm Place the cooked flautas in a 200 degrees F oven while you assemble and fry the remaining tortillas.
- Serve Serve the flautas hot with your favorite salsa or guacamole for dipping.
Tips For Success
- Control the Heat: Removing the seeds and membranes from the jalapeños keeps the spice level manageable.
- Test the Oil: Use a thermometer to ensure the oil is at the right temperature. Too hot, and the flautas will burn; too cool, and they’ll absorb excess oil.
- Secure the Tortillas: Toothpicks are essential for keeping the flautas rolled tightly while frying.
What To Eat With Flautas Mexicanas
These flautas are great on their own, but also pair beautifully with classic Mexican sides. Try serving them with:
- Refried beans or black beans.
- Mexican rice or cilantro-lime rice.
- A crisp side salad with lime vinaigrette.
More Recipes For Mexican Food Lovers
We have plenty of Mexican food ideas that are perfect for home cooks who need something simple and delicious. Here are a few of our family's favorites:
- Venison Birria Quesatacos
- Venison Enchiladas
- Deer Bacon Jalapeno Poppers
- Duck Quesadillas
- Pheasant Mexican Stew
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The Best Jalapeno Popper Flautas Mexicanas
Ingredients
- 1 pound ground venison (or ground beef)
- 2 jalapenos, 2 to 3 inches in size
- ½ cup yelllow onion, diced
- 2 Tablespoons minced garlic
- 1 teaspoon salt (more for sprinkling)
- ½ teaspoon black pepper
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ cup mild salsa
- 8 ounces cream cheese, softened and cut into 1-inch cubes
- 2 cups shredded Monterey Jack cheese
- 18 soft taco-sized flour tortillas
- 1 cup vegetable oil
Instructions
- On a cutting board, cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes. Dice the jalapenos into little pieces.
- Add ground venison, jalapenos and onions to a large skillet and cook over medium heat for about 5 minutes until onions are soft and meat is no longer pink.
- Add garlic and sauté for 1 minute.
- Add spices, salsa, and cream cheese and stir well to combine. Continue to cook over medium low heat, stirring often, until cream cheese is completely melted.
- Add 1 cup of the Monterey Jack cheese (save the other 1 cup for later), stir well to combine, and remove from heat.
- To assemble, add ¼ cup filling to the bottom third of each tortilla and top with 1 tablespoon of Monterey Jack cheese. Roll tortilla tightly around the filling and secure with a toothpick.
- Pour oil into the bottom of a cast iron skillet. Heat oil over medium-high heat to 350°F.
- Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown on all sides, about 2 minutes, then remove to a sheet pan and immediately season with a sprinkle of salt.
- Keep flautas warm in a 200 degree F oven while assembling and cooking the remaining tortillas. Serve hot with salsa or guacamole.
JT says
Delicious! Really enjoyed these for lunch with the family, including kids! Flour tortillas were definitely easier to wrap and then fry than corn tortillas. My mouth’s watering writing this review because I want them again…!
Jeff Benda says
So happy when the kids love the recipes! My daughter really enjoyed these. She is my #1 recipe tester!
Aliana Gonzales says
Absolutely delicious, huge hit with the family! Will be making again.
Jeff Benda says
Thanks Aliana! It's great to hear your family loved them as much as we do!