Name: Crispy Turkey Flautas
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Ingredients: 1 pound cooked, shredded turkey; 6 ounces shredded pepper Jack cheese; 0.33333334326744 cup chopped green onions; salt and freshly ground black pepper to taste; 24 small white corn tortillas; 1 egg white to seal flautas; 0.75 cup shredded napa cabbage; 0.75 cup guacamole; 0.75 cup sour cream; 0.75 cup salsa; 0.25 cup chopped fresh cilantro

Crispy Turkey Flautas

4.1

(7)

5 Reviews

1 Photo

Leftover turkey is great for a turkey sandwich or three, but that gets old and that's also where these crispy flautas come in. And don't forget, cheese grated in your own kitchen is so much better than the packaged grated cheese.

Recipe by Chef John

Published on November 30, 2015

Prep Time:

25 mins

Cook Time:

3 mins

Total Time:

28 mins

Servings:

Yield:

12 large turkey flautas

Jump to Nutrition Facts

Ingredients

1 pound cooked, shredded turkey
6 ounces shredded pepper Jack cheese
⅓ cup chopped green onions
salt and freshly ground black pepper to taste
24 small white corn tortillas
1 egg white to seal flautas (Optional)
¾ cup shredded napa cabbage
¾ cup guacamole
¾ cup sour cream
¾ cup salsa
¼ cup chopped fresh cilantro

Directions

Mix shredded turkey, pepper Jack cheese, green onions, salt and pepper together in a bowl.
Wrap stack of tortillas in a paper towel and place in a sealable plastic bag. Seal the bag only halfway. Microwave on high until tortillas are hot and flexible, about 45 seconds. Keep tortillas warm in the bag as you fill the others.
Place 2 tortillas on a work surface, one about 2 inches off center of the first creating a longer partially double tortilla. Spoon about 1/4 to 1/3 cup turkey mixture in a row just below the center of the long side of the tortilla. Paint a bit of egg white along the top edge of the tortillas. Bring bottom edge of the tortilla up and over the filling and roll rather tightly toward the top edge over the egg white. Set aside with the fold on the bottom while you fill the remaining tortillas.
Place 1/4 inch vegetable oil in a saute pan over medium heat. When oil is hot, place flautas in oil, seam side down. Press down gently with a spatula a couple of seconds to flatten bottoms. Fry in batches until flautas are crispy, golden, and heated through, 3 to 4 minutes per side. Drain about a minute on paper towels. Serve topped with shredded cabbage, guacamole, sour cream, salsa, and chopped cilantro.

Cook's Notes:

You can substitute grated Cheddar cheese for the pepper Jack, or use a combination of the two.

If your turkey was not super moist, you can always add a 1/4 cup of chicken broth to the turkey/cheese mixture to compensate.

If you're making a lot of flautas you can place them on a baking sheet and finish cooking them in a 350 degree F (175 degrees C) oven.

Nutrition Facts (per serving)

578	Calories
25g	Fat
54g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 578
% Daily Value *
Total Fat 25g	32%
Saturated Fat 11g	55%
Cholesterol 101mg	34%
Sodium 522mg	23%
Total Carbohydrate 54g	19%
Dietary Fiber 9g	30%
Total Sugars 2g
Protein 37g
Vitamin C 9mg	43%
Calcium 314mg	24%
Iron 3mg	18%
Potassium 751mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.