JALAPENO POPPER CHICKEN FLAUTAS Recipe

I recently created Pepper Jack Chicken Taquitos blending shredded chicken, fresh jalapenos, and a velvety mix of cream cheese, cheddar, and Monterrey Jack cheeses. Enhanced with garlic, onion, and cumin, these taquitos wrapped in flour tortillas bring an exciting twist that leaves me eager to share more about this brilliant recipe.

I’ve been experimenting in the kitchen lately and stumbled on this super fun twist on a favorite classic – my baked Jalapeno Popper Chicken Flautas. I couldn’t believe how easy it was to put together with just shredded chicken, a couple of finely chopped jalapeno peppers, and a combo of cream cheese, cheddar, and Monterrey Jack cheeses.

I used rotisserie chicken for extra flavor and tossed in some garlic powder, onion powder, and a pinch of ground cumin for that extra kick. I love the way the ingredients come together when you wrap them up in uncooked tortillas before a quick bake.

The end result is a tasty, cheesy, and spicy dish that reminds me of those memorable chicken and cheese taquitos I’ve had, but with a fun twist. Trust me, if you’re looking for a unique take on a tried and true favorite, these flautas are definitely worth a try.

Why I Like this Recipe

I like this recipe for a lot of reasons. First, its super easy to make and i dont feel overwhelmed when cooking it so its perfect when i just want something quick. Second, the mix of spicy jalapenos with creamy melted cheeses makes every bite really exciting and full of flavor. Third, i love that i can adjust how spicy it is by removing the jalapeno seeds, so i can make it just right for me. Lastly, the crispy, baked tortillas give it a fun crunch which works great with the tender chicken filling, making it a total favorite everytime i whip it up.

Ingredients

• Chicken is a lean protein source that helps build muscles and keeps the meal hearty It’s versatile and gives a nice savory base
• Jalapeno peppers bring a spicy kick that wakes up your taste buds They also add vitamins and a bit of crunch
• Cream cheese makes it creamy and rich adding a smooth texture It also helps blend the flavors together
• Cheddar and Monterrey Jack cheeses boost the dish with extra protein and calcium They also infuse a sharp and mild flavor mix
• Flour tortillas give a soft, carb-filled wrap perfect for binding all the ingredients into crispy, tasty flautas

Ingredient Quantities

• 2 cups shredded chicken (rotisserie chicken works great)
• 2 to 3 jalapeno peppers, finely chopped (remove the seeds if you dont want too much heat)
• 8 oz cream cheese, softened at room temp
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 10 to 12 small flour tortillas (uncooked)
• Cooking spray or a bit of oil for brushing

How to Make this

1. Preheat your oven to 400°F and grease a baking sheet with cooking spray or a little oil.

2. In a large bowl, mix the shredded chicken, chopped jalapenos, cream cheese, cheddar cheese, Monterrey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper until everything is well combined.

3. Warm the tortilla wraps in the microwave for about 15 seconds to make them easier to roll.

4. Spoon a generous amount of the chicken mixture onto the center of each tortilla.

5. Roll each tortilla tightly, trying to keep the filling in place – you can use a toothpick if they feel a bit loose.

6. Place the flautas seam side down on the prepared baking sheet.

7. Brush the tops with a bit more oil or spray them lightly with cooking spray to help them crisp up in the oven.

8. Bake for 15-20 minutes until the flautas are golden and the cheese is melted.

9. Remove from the oven and let them cool for a few minutes so you won’t burn your hands.

10. Serve warm with your favorite dip, like salsa or sour cream, and enjoy!

Equipment Needed

1. Oven (preheat it to 400°F)
2. Baking sheet (greased with cooking spray or a little oil)
3. Large mixing bowl (to mix the chicken and spices)
4. Knife and cutting board (for chopping the jalapenos)
5. Microwave safe plate (to warm the tortilla wraps)
6. Spoon (to scoop out the chicken mixture)
7. Toothpicks (to secure the flautas if needed)
8. Oil brush (or extra cooking spray for brushing the flautas)
9. Cooling rack or plate (to let the flautas cool before serving)

FAQ

JALAPENO POPPER CHICKEN FLAUTAS Recipe Substitutions and Variations

• If you dont have shredded chicken, you could use rotisserie turkey or even pulled pork instead. Theyll give a similar texture.
• If jalapeno peppers are to spicy for your liking, try using poblano peppers or banana peppers as a milder alternative.
• For cream cheese you could use Neufchatel cheese which is a bit lighter or blend a bit of ricotta with mayo to get a similar creamy effect.
• If you need to substitute shredded cheddar cheese, Colby cheese usually works fine and gives you a similar sharp flavor.

Pro Tips

1. If you’re not into too much spice, don’t forget to remove most of the seeds when choppin your jalapenos; it makes a world of difference without sacrificin the flavor.

2. Make sure youre shreading the chicken into bite-size pieces so that every bite gets an even mix of the creamy and cheesy goodness.

3. When warmin up the tortillas in the microwave, be careful not to overdo it – just a few seconds extra makes them too soft, and they might fall apart when rollin up the filling.

4. Don’t overcrowd your pan when bakin the flautas; giving them some space helps them get nice and crispy instead of turnin a bit soggy in the middle.