Post by @tastewithnicki

Replying to @BamaMomma6465 You guys went crazy over my sopita de conchas, but half the comments were asking for the flautas on the side 😂 so here you go! “Flauta” means flute in Spanish, which makes sense because of their long, rolled shape. The best part is you can fill them with pretty much anything — cheese, jalapeños, chicken, chorizo, beef, shredded beef, shrimp, fajita veggies… whatever you like. I kept mine simple with cheese + jalapeño, just like the ones I served with my sopita. 🤌🏼 CHEESE & JALAPEÑO FLAUTAS Ingredients • Corn tortillas • cheese of choice - I used mozzarella but Oaxaca is great too • Sliced jalapeños • Neutral oil, for frying • Salt, optional For serving: sour cream, queso fresco, salsa verde, hot sauce, cilantro, guacamole, jalapeños — whatever you like! Directions 1. Wrap your corn tortillas in a damp paper towel and microwave for 1–1½ minutes, or until warm and pliable. This makes them much easier to roll without cracking. 2. Add cheese and jalapeños to each tortilla, then roll nice and tight. 3. Add a thin layer of oil to a skillet over medium to medium-high heat. You don’t need to submerge the flautas — just enough oil to generously coat the bottom of the pan. 4. Place each flauta seam-side down in the hot oil so it seals while frying. Cook for about 2–3 minutes, or until golden and crispy, then flip and cook the other side. 5. Transfer to a paper towel-lined plate or, even better, a wire rack so they stay extra crispy. Sprinkle with a little salt while they’re hot if you like. Serve them alongside my sopita de conchas or make them a meal of their own and load them up with all your favorite toppings. 🤌🏼 The filling possibilities are seriously endless!