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Crispy Flautas with Chicken or Beef

Crispy flautas are fried rolled tortillas filled with seasoned chicken or beef, jalapeños, and cheddar for a golden-brown crunch. The filling peeks from the ends for an appetizing presentation you can top 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken or beef filling
  • 2 cup shredded cooked chicken or beef
  • 0.25 cup diced jalapeños
  • 0.25 cup cilantro, chopped
  • 0.25 salt and pepper to taste
Flautas
  • 12 flour tortillas
  • 1 cup shredded cheddar cheese
Frying and serving
  • 2 cup vegetable oil for frying
  • 0.5 sour cream for serving
  • 0.5 salsa for serving
  • 0.5 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.
Assemble the flautas
  1. Lay out flour tortillas and spoon about 2 tablespoons of the filling and 1 tablespoon shredded cheddar cheese into the center of each.
  2. Roll tightly, tucking in the sides, and secure with a toothpick if needed so the filling stays inside while frying.
Fry and serve
  1. Heat vegetable oil in a Dutch oven to 350°F, maintaining the temperature for steady frying.
  2. Fry flautas in batches for about 2 minutes per side, turning when they look golden-brown and crispy.
  3. Drain the flautas on paper towels until they stop steaming and the shells look dry and crisp.
  4. Serve immediately with sour cream, salsa, and guacamole on the side.

Notes

For the crispiest texture, keep the oil at 350°F and avoid overcrowding the Dutch oven so the temperature doesn’t drop. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot oven or air fryer until warmed through and crisp again. Freezing is not recommended because fried shells soften after thawing. For a lighter option, use baked-method tortillas instead, but the result will be less crunchy than deep-frying.