Jalapeno Popper Flautas Mexicanas (Print-Friendly Format)
Crispy tortillas stuffed with cheesy jalapeno-venison filling for an irresistible appetizer or snack.
# Ingredients You’ll Need:
→ Filling
01 -
450 g ground venison or beef
02 -
2 jalapeños, deseeded and finely diced
03 -
80 g yellow onion, diced
04 -
2 tablespoons minced garlic
05 -
1 teaspoon salt, plus extra for finishing
06 -
0.5 teaspoon black pepper
07 -
1.5 teaspoons ground cumin
08 -
0.5 teaspoon smoked paprika
09 -
0.5 teaspoon dried oregano
10 -
120 ml mild salsa
11 -
225 g cream cheese, softened and cut into 2.5 cm cubes
12 -
200 g Monterey Jack cheese, shredded, divided
→ Assembly
13 -
18 soft flour tortillas (taco size)
→ For Frying
14 -
240 ml vegetable oil
# How to Make It:
01 -
With a sharp knife, halve the jalapeños lengthwise; remove seeds and membranes with a spoon, and finely dice.
02 -
Heat a large skillet over medium heat. Add ground venison, diced jalapeños, and onion. Cook for 5 minutes, stirring, until onion is soft and meat is no longer pink.
03 -
Stir in minced garlic and cook for 1 minute until fragrant.
04 -
Add salt, black pepper, cumin, smoked paprika, oregano, salsa, and cream cheese. Stir thoroughly and cook over medium-low heat, stirring often, until the cream cheese is fully melted and integrated.
05 -
Blend in 100 g (1 cup) of Monterey Jack cheese. Mix until melted and remove skillet from heat.
06 -
Place 60 ml (1/4 cup) of filling onto the lower third of each flour tortilla. Sprinkle each with an additional tablespoon of remaining Monterey Jack cheese. Tightly roll tortillas around filling and secure with a toothpick.
07 -
Pour vegetable oil into a heavy-bottomed skillet to cover the base. Heat oil to 175°C (350°F) over medium-high heat.
08 -
Using tongs, place each flauta seam-side down in hot oil. Hold briefly until set, then release. Fry on all sides until golden brown, roughly 2 minutes per batch. Transfer to a tray lined with paper and immediately sprinkle with salt.
09 -
Hold finished flautas in a 95°C (200°F) oven while frying remaining batches. Serve hot with salsa or guacamole.
# Extra Tips:
01 -
For added heat, retain a portion of the jalapeño seeds in the filling.