Southwest Corn & Zucchini Flautas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• cooking oil
  2 tsp
• corn
  26.8 oz
• flour tortillas
  12 unit
• mild red enchilada sauce
  20 oz
• olive oil
  2 tbsp
• pepper
• queso blanco
  6 oz
• salt
• scallions
  4 unit
• water
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• box grater
• fine-mesh strainer
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with cooking oil (or coat with nonstick spray). 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.

   cooking oil: 2 tsp, zucchini: 2 unit, scallions: 4 unit, corn: 26.8 oz
2. 

   2

   Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, ⏱️ 3-4 minutes . Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, ⏱️ 2-4 minutes . TIP: Cover pan if corn starts to pop. Add Southwest Spice Blend and half the mild red enchilada sauce ; cook, stirring often, until thickened, ⏱️ 1-2 minutes . Turn off heat; stir in Monterey Jack cheese until melted. Taste and season with salt and pepper if desired.

   Southwest Spice Blend: 2 tbsp, mild red enchilada sauce: 20 oz, Monterey Jack cheese: ½ cup, salt, pepper
3. 

   3

   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. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

   flour tortillas: 12 unit, olive oil: 2 tbsp
4. 

   4

   Bake flautas on top rack until golden brown and crispy, ⏱️ 8-12 minutes .
5. 

   5

   In a small bowl , microwave remaining enchilada sauce on high until warmed through, ⏱️ 45-60 seconds . In a second small bowl, combine queso blanco with water . Microwave on high until warmed through, ⏱️ 25 seconds ; stir to combine.

   queso blanco: 6 oz, water: 2 tbsp
6. 

   6

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