This recipe combines the richness of Philadelphia Cream Cheese, ripe avocados, and bold Mexican flavors to create an extra creamy dip. The light and crispy flautas are stuffed with delicious blend of cheeses. These two tastes are a wonderful combination to serve at your next party!!
• Prep time: 25 minutes
• |
• Cook time: 15 minutes
• |
• Total time: 40 minutes
• |
• Servings: 12
• 8 ounce(s) of Whipped Philadelphia Cream Cheese
• 3 ripe Hass avocados(I prefer Hass avocados)
• 2 crushed cloves of garlic
• salt and pepper to taste
• 1/2 cup(s) of diced red onion
• 1/2 cup(s) of diced ripe tomato
• 1/2 cup(s) of diced fresh cilantro
• 1 finely diced jalapeno or to taste (optional)
• 2 or 3 fresh squeezed limes
• 12 uncooked fresh flour tortillas (readily found in the refrigerator section of store)
• 8 ounce(s) of Philadelphia Cream Cheese-Garden Vegetable variety
• 8 ounce(s) of Kraft Shredded Authentic Mexican Cheese Blend
• 2 inches of oil in frying pan
Steps
1. In a large bowl, combine whipped cream cheese with ripe avocados.
2. Next add onion, tomato, salt and pepper, jalapeno, lime juice and cilantro. Stir to combine, refrigerate until needed.
3. To create flautas, spread approximately 1 teaspoon of Philadelphia Cream Cheese, Garden Vegetable style, down center of uncooked tortilla.
4. Sprinkle with shredded cheese. Fold in top and bottom, then 1 side towards center. Next roll flautas, and get ready to cook!
5. Heat oil in pan, about 350-375.
6. Carefully lower flautas into hot oil. Cook until golden brown and crispy.
7. Serve flautas on a large serving platter, along with your creamy guacamole!