Recipe Flash: Mini Corn & Leek Flautas

MEXICAN FINGER FOOD MENU: Black Bean Cakes; Chorizo Pigs in a Blanket; Chips and Guacamole
WHAT YOU’LL NEED: Cookie Sheet/Jelly Roll Pan

As you very well know, we love us some quesadillas. But for large finger food parties, they just don’t make sense. When cut into triangles, the result is a bit messy, and for catered cocktail parties, we tend to want something neater. But when we were throwing around ideas for Sarah’s 25th birthday, we felt like we needed something cheesy, crispy, and delicious–like a quesadilla, but not. Something vaguely, if not authentically Mexican. Something like these flautas.

Flautas are traditionally deep fried, but I thought we could get away with baking these mini versions in the oven to achieve a sufficiently crispy result. When I asked my friend Rodrigo if I could still call these little puppies “flautas,” he assured me that if they resembled little flutes, I was good to go.

These corn & leek flautas were a huge hit at the party, but I definitely encourage you to try out any variety of fillings, so long as the end result still looks like a flute.

From my kitchen, albeit small, to yours,



Mini Corn & Leek Flautas

Makes 80 flautas

16 large tortillas
1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded
1/2 lb Monterrey Jack cheese, shredded
1 cup leek confit (recipe follows)
1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
1 tsp cumin
1 tsp salt
dash cayenne
Cilantro-Lime Crema for dipping

Preheat the oven to 425 degrees.

Using a 3-inch round, cut each tortilla into 5 smaller rounds.

In a medium mixing bowl, combine the cheeses, leek mixture, corn, cumin, salt, and cayenne and toss to combine. On a clean work surface, brush each round with a little bit water. Place 1 tablespoon of filling in the center of each round, and roll together so the edges overlap (they should look like mini tacos, and the water will help the edges bind). Place the flautas seamside-down on a cookie sheet lined with parchment, about 20 per sheet.

Bake the flautas in the oven for 10 minutes, until the tortilla is nicely browned, and the cheese is bubbling. Allow the flautas to rest on the cookie sheets until cool enough to touch. Arrange on a platter and serve immediately with some sour cream or cilantro-lime crema for dipping.

NOTE: you can bake the flautas in advance, and then reheat them in a 400 degree oven until they recrisp.

Leek Confit
Makes 1 cup

2 large leeks, white part and light green part only, cut in half and finely sliced
2 tbsp butter
1/4 cup of water or stock
½ tsp salt

On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes.

Posted in: Recipe Flash
  • Frankie

    I really love that you didn’t deep fry these. They’re not greasy and look just as crisp. Great finger food.

  • Slederman

    they were amazing and such a smash success. they got gobbled up instantly!

  • Katherine

    These look great! really they look like something on a commercial for frozen appetizers (where the food is not real; it’s designed just to look yummy). great idea; I haven’t seen recipes like this before

  • SeattleDee

    What a healthy idea, baked instead of fried. We’ll add these cuties to the July 4 menu, adding some leftover crab to the filling. It will be a nice change-up from the usual Mexi-hit.

  • round brush

    Excellent! Great article, I already saved it to my favourite,

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