Jalapeno Popper Flautas Mexicanas
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, or when my daughter has friends over for a playdate. I love that I can make the filling ahead of time. They take just minutes to assemble and fry up for friends and family. The result is a crunchy shell that gives way to a creamy, bold filling that everyone will love!Don't worry. If you don't have ground venison (deer burger), you can always substitute with ground beef.JALAPENO POPPERThe 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. I made this recipe kid-friendly, but if you prefer a spicier version, just double the amount of jalapenos for extra heat.If you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. WHAT IS A FLAUTA?If you haven’t had a flauta before, this is the time! In Spanish, “Flautas” means flutes because flautas resemble a flute. They are long, thin, and flute-shaped. All you do is take tortillas, fill them with meat and cheese and fry them to perfection.I think you are going to love these easy, cheesy Jalapeno Popper Flautas Mexicanas. I made these for a family get together, and everyone LOVED them. Now we make them all of the time.MORE VENISON RECIPESIf you are looking for more great ways to use that fish and game in your freezer, don't stop with Jalapeno Popper Flautas Mexicanas! I also have a delicious and easy-to-make Shawarma Spiced Deer Shank Recipe and a Venison Gyros Recipe if you want to try more venison recipes with pita bread. Or you can find all my Venison Recipes here.If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.If you make this Jalapeno Popper Flautas Mexicanas recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Jalapeno Popper Flautas Mexicanas recipe? Be sure to leave a 5 star rating RIGHT HERE!
Ingredients
- 1 pound ground venison
- 2 jalapenos, 2 to 3 inches in size
- 1/2 cup yelllow onion, diced
- 2 Tablespoons minced garlic
- 1 teaspoon salt (more for sprinkling)
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 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 1/4 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 deep skillet or frying pan. 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.
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7 Responses
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…!
So happy when the kids love the recipes! My 7-year-old daughter really enjoyed these. She is my #1 recipe tester!