Southwest Shrimp, Corn & Zucchini Flautas

🥘 Ingredients

• Monterey Jack cheese
  1 unit
• Southwest spice blend
  1 unit
• black pepper
  1 pinch
• cooking oil
  1 tbsp
• corn
  1 unit
• flour tortillas
  1 unit
• mild red enchilada sauce
  1 unit
• olive oil
  1 tbsp
• queso blanco
  1 unit
• salt
  1 pinch
• scallions
  1 unit
• shrimp
  1 unit
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• aluminum foil
• large pan
• small bowl

1. 

   1

   Preheat oven to 425 F. Line a baking sheet with aluminum foil and brush with cooking oil . Wash and dry all produce.

   cooking oil: 1 tbsp
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and a salt ; cook, stirring occasionally, until lightly browned and softened ⏱️ 3 minutes . Add corn , scallions (whites only), shrimp , Monterey Jack cheese , and Southwest spice blend ; cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 2 minutes . Cover pan if corn starts to pop.

   olive oil: 1 tbsp, zucchini: 1 unit, salt: 1 pinch, corn: 1 unit, scallions: 1 unit, shrimp: 1 unit, Monterey Jack cheese: 1 unit, Southwest spice blend: 1 unit
3. 

   3

   Meanwhile, drizzle flour tortillas with olive oil; brush or rub to completely coat on both sides.

   flour tortillas: 1 unit
4. 

   4

   Roll filling into tortillas to form flautas, seam side down. Bake flautas on top rack until golden brown and crispy ⏱️ 8 minutes .
5. 

   5

   Place remaining mild red enchilada sauce in a small bowl . Microwave until warmed through ⏱️ 45 seconds .

   mild red enchilada sauce: 1 unit
6. 

   6

   Divide flautas between plates. Drizzle with queso blanco and as much remaining mild red enchilada sauce as you like. Season with black pepper , sprinkle with remaining scallions (greens only), and serve.

   queso blanco: 1 unit, black pepper: 1 pinch