Cheesy Chorizo & Pepper Flautas with Roasted Zucchini & Lime Sour Cream
New & Notable

Cheesy Chorizo & Pepper Flautas

with Roasted Zucchini & Lime Sour Cream

45 MIN
2 Servings
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From the Test Kitchen

This take on the classic Mexican dish (whose name is a reference to its flute-like shape) features flour tortillas stuffed with chorizo, bell pepper, and melty cheese, then tightly rolled and lightly pan fried on all sides for satisfying crunch. You'll serve the flautas with a zesty sour cream dipping sauce and a side of roasted zucchini topped with crunchy peanuts and pickled peppers.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Cheesy Chorizo & Pepper Flautas with Roasted Zucchini & Lime Sour Cream
Title
  • 10 oz Pork Chorizo
  • 4 Flour Tortillas
  • ¼ cup Sour Cream
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Bell Pepper
  • 1 Lime
  • 1 Zucchini
  • 3 Tbsps Roasted Peanuts
  • ½ oz Pickled Peppadew Peppers
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the peanuts. Roughly chop the pickled peppers. Quarter the lime. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.

Cook the zucchini
2 Cook the zucchini

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Cover with foil to keep warm.

Cook the chorizo & make the filling
3 Cook the chorizo & make the filling

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and diced bell pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the chorizo is cooked through. Transfer to a bowl. Stir in the cheddar and monterey jack until combined. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Assemble the flautas
4 Assemble the flautas
Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
Cook the flautas & serve your dish
5 Cook the flautas & serve your dish

In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes before serving. Serve the cooked flautas with the roasted zucchini. Top the zucchini with the chopped peanuts and chopped pickled peppers. Serve the lime sour cream and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the peanuts. Roughly chop the pickled peppers. Quarter the lime. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.

2 Cook the zucchini

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Cover with foil to keep warm.

Cook the zucchini
Cook the chorizo & make the filling
3 Cook the chorizo & make the filling

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and diced bell pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the chorizo is cooked through. Transfer to a bowl. Stir in the cheddar and monterey jack until combined. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Assemble the flautas
Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
Assemble the flautas
Cook the flautas & serve your dish
5 Cook the flautas & serve your dish

In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes before serving. Serve the cooked flautas with the roasted zucchini. Top the zucchini with the chopped peanuts and chopped pickled peppers. Serve the lime sour cream and remaining lime wedges on the side. Enjoy!

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