Thursday, February 9, 2012

Egg and Cheese flautas

Flautas meaning flutes in Spanish, are Mexican flour tortilla rolls stuffed with a savory filling like chicken or beef and deep fried to a golden crispy brown. These are breakfast or brunch flautas stuffed with scrambled eggs and cheese and baked in the oven till they are crisp and golden.  Since they are baked with a toothpick to prevent the roll from opening up, you could fill these up with any filling your heart desires and not worry about the roll opening up.

I make these for my daughters school lunch or give them to her for breakfast. When I serve them for breakfast, I serve it with a little bowl of salsa for dipping. You could also have other accompaniments like guacamole and sour cream.

Egg and cheese flautas
2, 8 inch multigrain tortillas
1 extra large organic egg
2 tablespoon chopped red onion
2 teaspoons canola oil
Salt to taste
4 tablespoon grated cheese (Iberico, cheddar, mozzarella or any other cheese or combination of your choice)
Cooking spray

  1. Heat a small saute pan with canola oil and add the chopped red onion. Cook for a couple of minutes till the onion turns light brown. Add the beaten egg and less then 1/8 teaspoon salt to the sauteed onions and cook the entire mixture for 30 seconds to a minute till the egg is scrambled.
  2. In the meantime, preheat the oven to 450 F.
  3. Place a tortilla on a cutting board and place half the scrambled egg at the bottom third of the tortilla and top with 2 tablespoons grated cheese. Roll tightly and secure with a toothpick in the middle. Spray the rolled tortilla all around with cooking spray and place on a baking sheet in the center rack of the oven. Bake for 5 minutes on each side - turn the roll halfway through to evenly brown the sides.
  4. Remove and let harden for a minute. Serve with accompaniments of choice.
Serves 1

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