You can bake the flautas in advance, and then reheat them in a 400 degree oven until they recrisp.
- 16 large tortillas
- 1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded
- 1/2 lb Monterrey Jack cheese, shredded
- 1 cup leek confit (recipe follows)
- 1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
- 1 tsp cumin
- 1 tsp salt
- dash cayenne
- Sour Cream for dipping
- Preheat the oven to 425 degrees.
- Using a 3-inch round, cut each tortilla into 5 smaller rounds.
- In a medium mixing bowl, combine the cheeses, leek mixture, corn, cumin, salt, and cayenne and toss to combine. On a clean work surface, brush each round with a little bit water. Place 1 tablespoon of filling in the center of each round, and roll together so the edges overlap (they should look like mini tacos, and the water will help the edges bind). Place the flautas seamside-down on a cookie sheet lined with parchment, about 20 per sheet.
- Bake the flautas in the oven for 10 minutes, until the tortilla is nicely browned, and the cheese is bubbling. Allow the flautas to rest on the cookie sheets until cool enough to touch. Arrange on a platter and serve immediately with some sour cream or cilantro-lime crema for dipping.
- 2 large leeks, white part and light green part only, cut in half and finely sliced
- 2 tbsp butter
- 1/4 cup of water or stock
- ½ tsp salt
- On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes.