Turkey Flautas Supreme

Name: Turkey Flautas Supreme with Pico de Gallo & Lime Crema
Yield: 2 servings
Ingredients: 10 oz Ground Turkey; 1 Onion; 4 tbsp Sour Cream; 1 Tomato; 1 Lime; 6 Tortillas; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend

with Pico de Gallo & Lime Crema

By Recipe0 System

Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty turkey and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for some of our favorite toppings: pico de gallo and lime crema. Yes, you really can have it all.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1 Onion
4 tbsp Sour Cream
1 Tomato
1 Lime
6 Tortillas
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.

Stir in turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes.

Stir in Tex-Mex paste and 1/3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and turkey is cooked through, 2-4 minutes more. Turn off heat.
3

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub all over to completely coat.

Place tortillas on a clean work surface. Once turkey filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8-12 minutes.
4

While flautas bake, finely dice tomato. Zest and quarter lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

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