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Crispy Flautas (Chicken or Beef)

Crispy flautas with chicken or beef are fried until golden-brown and crunchy, with cheese and jalapeños tucked inside. Rolled tortillas show the filling at the ends, then served hot with sour cream, salsa, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling and seasoning
  • 2 cup shredded cooked chicken or beef Use either chicken or beef (or a mix).
  • 0.5 cup diced jalapeños Adjust heat by using more or fewer jalapeños.
  • 0.25 cup cilantro, chopped Freshly chopped.
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 cup shredded cheddar cheese Place about 1 tablespoon in each tortilla.
Frying and serving
  • 12 flour tortillas 12 medium flour tortillas.
  • 2 cup vegetable oil for frying Enough for shallow frying; maintain oil at 350°F.
  • 1 sour cream for serving
  • 1 salsa for serving
  • 1 guacamole for serving

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Combine shredded cooked chicken or beef with diced jalapeños, chopped cilantro, salt, and pepper in a bowl until evenly mixed.
  2. Lay out the flour tortillas and spoon about 2 tablespoons of filling plus 1 tablespoon shredded cheddar cheese into the center of each tortilla.
Roll the flautas
  1. Roll each tortilla tightly, tucking in the sides, so the filling stays centered.
  2. Secure the roll with a toothpick if needed so it holds its shape while frying.
Fry until crispy
  1. Heat vegetable oil in a Dutch oven to 350°F.
  2. Fry flautas in batches, turning once, for about 2 minutes per side until golden and crispy.
  3. Drain fried flautas on paper towels until the excess oil is removed.
Serve immediately
  1. Serve the flautas hot with sour cream, salsa, and guacamole on the side for dipping.

Notes

For the crispiest texture, fry in small batches so the oil stays close to 350°F; overcrowding lowers the temperature and can soften the tortillas. Store leftovers in the fridge up to 3 days, then reheat in a hot oven or skillet to re-crisp. These do not freeze well due to tortilla texture, but the filling can be frozen for up to 3 months. For a lighter swap, use corn tortillas and shallow-fry instead of deep-fry (texture will be different).