I recently experimented with Chicken And Cheese Flautas. The combination of shredded chicken, softened cream cheese, pepper jack cheese and finely chopped jalapenos tucked inside uncooked flour tortillas impressed me. A pinch of garlic powder and cumin complete this savory creation offering a lively blend of hearty and zesty flavors.
I’ve gotta tell ya, when I first made these Jalapeno Popper Chicken Flautas, I was blown away by the epic mix of flavors. Picture this: tender shredded chicken mixed with softened cream cheese and a generous amount of pepper jack cheese, all spiked up with finely chopped fresh jalapenos.
I tossed in a hint of garlic powder and cumin along with salt and pepper, then carefully rolled everything in uncooked tortillas. Baked to perfection, these flautas offer an exciting twist on the usual chicken taquitos.
It’s a fun take on the ever-popular combination of chicken and cheese, and the kick of jalapeno cuts right through the richness of the dairy. I love gearing up for a recipe that’s so easy to whip together yet full of surprises, keeping dinner interesting without overcomplicating things.
Trust me, this dish is one upgrade your meal plan needs if you’re into bold flavors that leave you wanting more.
Why I Like this Recipe
I really like this recipe because it surprises me every time with its bold flavors. I love how the creamy cheese mixes with the spicy jalapenos to give it a kick that is neither too overpowering nor too mild. I also appreciate that it’s super easy to make, which means I can whip it up quickly on busy nights without a lot of fuss. Another reason is that it comes together with such a perfect blend of crunchy and soft textures and it goes great with my favorite dips like salsa or sour cream. Lastly, I enjoy that it turns simple ingredients like chicken and tortillas into something special, making me feel like a pretty good cook even if I’m not trying too hard.
Ingredients
- Shredded chicken: high in lean protein for muscle building and a tasty main base.
- Cream cheese: gives a creamy, tangy flavor that adds richness and smooth texture.
- Pepper jack cheese: adds spicy flavor, increases protein, and melts beautifully into the filling.
- Fresh jalapeños: deliver vibrant heat and vitamins, making the dish exciting and full flavoured.
- Small flour tortillas: offer soft carbs to house the filling and absorb the spices really well.
- Garlic powder and ground cumin: infuse warm aromas that enhances every ingredient’s natural taste.
- Salt and pepper: season the dish, boosting each component flavor just right.
Ingredient Quantities
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded pepper jack cheese
- 2-3 fresh jalapenos, seeded and finely chopped
- 8-10 small flour tortillas (uncooked)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
How to Make this
1. Preheat your oven to 400°F.
2. In a big bowl, mix together the shredded chicken, softened cream cheese, shredded pepper jack cheese, and finely chopped jalapenos.
3. Add garlic powder, ground cumin, salt, and pepper into the mixture and stir it up real good.
4. Take one tortilla and spoon a generous amount of the chicken and jalapeno mix onto its center.
5. Roll up the tortilla tightly around the filling, making sure to tuck in the sides so it holds together.
6. Place the rolled flautas seam side down on a baking sheet lined with parchment paper.
7. Repeat the process for the remaining tortillas until all filling is used.
8. Lightly spray the flautas with cooking spray or brush a bit of oil on top to help them crisp up.
9. Bake in the oven for 15-20 minutes, or until the tortillas look a bit crispy and golden. Enjoy your tasty jalapeno popper chicken flautas, they are perfect with a side of salsa or sour cream!
Equipment Needed
1. Preheated oven (set to 400°F)
2. Baking sheet lined with parchment paper
3. Big mixing bowl
4. Measuring spoons (for garlic powder, ground cumin, salt and pepper)
5. Knife and cutting board (for chopping jalapenos)
6. Spatula or large spoon (to mix the filling)
7. Cooking spray bottle or pastry brush (for greasing the flautas)
FAQ
JALAPENO POPPER CHICKEN FLAUTAS Recipe Substitutions and Variations
- Instead of shredded chicken you can use shredded turkey or even pulled pork if you’re feeling adventurous
- If you dont have cream cheese, try using greek yogurt (just be sure to drain off any excess liquid)
- For pepper jack cheese, a mix of cheddar and monterey jack works great if you want a milder kick
- If fresh jalapenos are hard to find, serrano peppers or banana peppers can be used instead for a similar heat profile
- And if you’re out of small flour tortillas, corn tortillas make a good alternative though the flavors will change slightly
Pro Tips
1. Make sure you let the cream cheese get really soft before mixing it in. If it’s too firm, it can make the filling lumpy and harder to spread out evenly.
2. Try not to overfill the tortillas. If you pack them with too much chicken mix, they can split open while baking and lose all that tasty goodness.
3. If you like it extra crispy, lightly spray with oil during baking and keep an eye on them in the last few minutes so they don’t burn.
4. Experiment with the jalapenos. If you’re not into too much heat, you can use fewer or even swap some with a milder pepper to adjust the spice level just right.
JALAPENO POPPER CHICKEN FLAUTAS Recipe
I recently experimented with Chicken And Cheese Flautas. The combination of shredded chicken, softened cream cheese, pepper jack cheese and finely chopped jalapenos tucked inside uncooked flour tortillas impressed me. A pinch of garlic powder and cumin complete this savory creation offering a lively blend of hearty and zesty flavors.
8
servings
250
kcal
Equipment: 1. Preheated oven (set to 400°F)
2. Baking sheet lined with parchment paper
3. Big mixing bowl
4. Measuring spoons (for garlic powder, ground cumin, salt and pepper)
5. Knife and cutting board (for chopping jalapenos)
6. Spatula or large spoon (to mix the filling)
7. Cooking spray bottle or pastry brush (for greasing the flautas)
Ingredients
-
2 cups shredded cooked chicken
-
4 oz cream cheese, softened
-
1 cup shredded pepper jack cheese
-
2-3 fresh jalapenos, seeded and finely chopped
-
8-10 small flour tortillas (uncooked)
-
1/2 tsp garlic powder
-
1/2 tsp ground cumin
-
Salt and pepper to taste
Directions
- Preheat your oven to 400°F.
- In a big bowl, mix together the shredded chicken, softened cream cheese, shredded pepper jack cheese, and finely chopped jalapenos.
- Add garlic powder, ground cumin, salt, and pepper into the mixture and stir it up real good.
- Take one tortilla and spoon a generous amount of the chicken and jalapeno mix onto its center.
- Roll up the tortilla tightly around the filling, making sure to tuck in the sides so it holds together.
- Place the rolled flautas seam side down on a baking sheet lined with parchment paper.
- Repeat the process for the remaining tortillas until all filling is used.
- Lightly spray the flautas with cooking spray or brush a bit of oil on top to help them crisp up.
- Bake in the oven for 15-20 minutes, or until the tortillas look a bit crispy and golden. Enjoy your tasty jalapeno popper chicken flautas, they are perfect with a side of salsa or sour cream!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 8
- Calories: 250kcal
- Fat: 14g
- Saturated Fat: 6g
- Trans Fat: 0.3g
- Polyunsaturated: 1.5g
- Monounsaturated: 6g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 200mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 1g
- Protein: 16g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 1mg
