Southwest Shrimp, Corn & Zucchini Flautas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• aluminum foil
• black pepper
• cooking oil
  2 tsp
• corn
  2 unit
• flour tortillas
  12 unit
• mild red enchilada sauce
  20 oz
• olive oil
  2 tbsp
• paper towels
• queso blanco
  6 oz
• salt
• scallions
  4 unit
• southwest spice blend
  2 tbsp
• water
  1 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• box grater
• large pan
• small microwave-safe bowl
• small microwave-safe bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil and brush with cooking oil . Wash and dry all produce. Trim zucchini and grate 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. Drain corn , then pat dry with paper towels . Trim and thinly slice scallions , separating whites from greens.

   aluminum foil, cooking oil: 2 tsp, zucchini: 2 unit, corn: 2 unit, paper towels, scallions: 4 unit
2. 

   2

   Heat a drizzle of olive 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 the 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 and stir in Monterey Jack cheese until melted. Taste and season with salt and black pepper if desired.

   olive oil: 2 tbsp, salt, southwest spice blend: 2 tbsp, mild red enchilada sauce: 20 oz, Monterey Jack cheese: ½ cup, black pepper
3. 

   3

   Meanwhile, drizzle flour tortillas with 1 tbsp olive oil (2 tbsp for 4 servings); brush or rub to completely coat on both sides. Place tortillas on a clean work surface. Once the corn and zucchini filling is done, add a heaping 1/4 cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. Place flautas, seam sides down, on the prepared sheet. TIP: Arrange the flautas snug on the sheet to keep them from unrolling.

   flour tortillas: 12 unit
4. 

   4

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

   5

   Place remaining enchilada sauce in a small microwave-safe bowl . Microwave until warmed through, 45-60 seconds. In a second small microwave-safe bowl , combine queso blanco with water (2 tbsp for 4 servings); microwave until warmed through, ⏱️ 25 seconds .

   queso blanco: 6 oz, water: 1 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.