Most normal people cook a bigger turkey than they need, so they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwich, or three, but after a couple days, that bony carcass is that last thing you want to look at; and that’s where these crispy flautas come in.
As I joked about in the video, when it comes to leftovers, the “add cheese and fry” system is a proven crowd pleaser, but to hedge our bets, we’re also topping with guacamole, sour cream, and salsa. This creates something so different from the holiday meal that you might forget where the turkey actually came from. Depends on how much you’ve been drinking.
Regarding my comment about pre-grated cheese being coated with saw dust – many people on YouTube thought I was joking, but this really is true. That shredded stuff in the bag is coated in a fine cellulose dust, which prevents the pieces of cheese from clumping together. The good news is, grating cheese only takes a minute, and almost anyone can do it.
And if you don’t have old turkey to make these flautas with, eventually you will have some leftover chicken, which would obviously also work. Either way, I hope you give these delicious, crispy flautas a try soon. Enjoy!
Ingredients for 12 large turkey flautas:
24 small, white corn tortillas
1 egg white to seal flautas, optional
*1 pound cooked, shredded turkey
6 ounces shredded pepper Jack cheese, sharp cheddar, or a combo of the two (about 2 cups)
1/3 cup chopped green onions
salt and freshly ground black pepper to taste
*I’ll assume you’re going to use one of our turkey recipes, so your bird will be super moist, but if it isn’t, you can always add a 1/4 cup of chicken broth to the mixture to compensate.
- Garnish with shaved cabbage, guacamole, sour cream, salsa, and freshly chopped cilantro