Southwest Corn & Zucchini Flautas

🥘 Ingredients

• Monterey Jack cheese
  1 c
• cooking oil
  1 tbsp
• corn
  1 can
• flour tortillas
  2 pieces
• mild red enchilada sauce
  10 oz
• olive oil
  1 tbsp
• queso blanco
  1 c
• scallions
  2 pieces
• southwest spice blend
  1 packet
• water
  1 tbsp
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• large pan
• small bowl
• small bowl

1. 

   1

   zucchini scallions corn southwest spice blend mild red enchilada sauce Monterey Jack cheese flour tortillas queso blanco cooking oil olive oil

   zucchini: 2 pieces, scallions: 2 pieces, corn: 1 can, southwest spice blend: 1 packet, mild red enchilada sauce: 10 oz, Monterey Jack cheese: 1 c, flour tortillas: 2 pieces, queso blanco: 1 c, cooking oil: 1 tbsp, olive oil: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil. Wash and dry produce. Trim and grate zucchini on the largest holes of a box grater. Place in the center of a clean kitchen towel, gather into a tight bundle, and squeeze over the sink to remove as much liquid as possible. Alternatively, place in a fine-mesh strainer and press down with a spatula. Trim and thinly slice scallions, separating whites from greens. Drain corn, then pat dry with paper towels.
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened ⏱️ 3 minutes . Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 2 minutes . Cover pan if corn starts to pop.
4. 

   4

   Add southwest spice blend and half the mild red enchilada sauce; cook, stirring often, until thickened ⏱️ 1 minute . Turn off heat; stir in Monterey Jack cheese until melted. Taste and season with salt and pepper if desired.
5. 

   5

   Meanwhile, drizzle flour tortillas with olive oil; brush or rub to completely coat on both sides. Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet, arranging them snugly to keep them from unrolling.
6. 

   6

   Bake flautas on top rack until golden brown and crispy ⏱️ 10 minutes .
7. 7

   In a small bowl , microwave remaining enchilada sauce on high until warmed through ⏱️ 45 seconds . In a second small bowl , combine queso blanco with water . Microwave on high until warmed through ⏱️ 25 seconds ; stir to combine.

   water: 1 tbsp
8. 8

   Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.