Southwest Corn & Zucchini Flautas
with Enchilada Sauce & Queso Blanco
Looking for a taco with an extra dose of crunch? Meet flautas! This veggie version features a generous helping of enchilada-spiced sautéed corn and zucchini, rolled into flour tortillas and baked until golden brown and crispy. Blanketed with creamy queso blanco and more enchilada sauce (and sprinkled with scallion greens), this restaurant-style presentation is sure to wow.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 unit
Scallions
13.4 ounce
Corn
1 tablespoon
Southwest Spice Blend
10 ounce
Old El Paso Mild Red Enchilada Sauce
¼ cup
Monterey Jack Cheese
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
3 ounce
Queso Blanco
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce. • Trim and grate zucchini on the largest holes of a box grater. Place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. (Alternatively, place in a fine-mesh strainer and press down with a spatula.) • Trim and thinly slice scallions, separating whites from greens. Drain corn, then pat dry with paper towels.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, 2-4 minutes. TIP: Cover pan if corn starts to pop. • Add Southwest Spice and half the enchilada sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat; stir in Monterey Jack until melted. Taste and season with salt and pepper if desired.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. • Place, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.
• Bake flautas on top rack until golden brown and crispy, 8-12 minutes.
• In a small bowl, microwave remaining enchilada sauce on high until warmed through, 45-60 seconds. • In a second small bowl, combine queso blanco with 1 TBSP water (2 TBSP for 4 servings). Microwave on high until warmed through, 25 seconds; stir to combine.
• Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.
