The Best 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.
Servings: 18 flautas
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.
