Crispy Baked Turkey Flautas with Pico De Gallo and Smoky Red Pepper Crema

If you love tacos but want to change things up, these baked turkey flautas are the perfect solution. Instead of deep-frying, we bake the rolled tortillas until they’re golden and crispy, giving you that satisfying crunch without the mess. Stuffed with seasoned ground turkey and a blend of Mexican cheeses, each bite is packed with flavor.

Top these flautas with a bright, fresh pico de gallo and a smoky red pepper crema for a finishing touch that takes them over the top. Whether you’re serving them for a weeknight dinner or a casual gathering, they’re sure to be a hit.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Line a baking sheet with foil and brush with cooking oil or coat with nonstick spray. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook for 3 minutes. Add ground turkey and Southwest Spice Blend; cook, breaking up the meat, until turkey is browned and onion is softened, about 4-6 minutes. Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until mixture thickens and turkey is cooked through, 2-4 minutes more. Remove from heat.
3. Meanwhile, drizzle flour tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat both sides evenly. Place tortillas on a clean work surface. Spoon a heaping ¼ cup of the turkey filling onto one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese blend. Roll up tortillas tightly, starting from the filled side, to form flautas. Place seam-side down on the prepared baking sheet, making sure they are snug to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While flautas bake, finely dice the tomato. In a small bowl, combine diced tomato and minced onion. Season with salt to taste. Divide flautas among plates. Top with pico de gallo and smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftover flautas?

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until crispy again.

Can I make these vegetarian?

Absolutely! Replace the ground turkey with black beans, refried beans or a plant-based ground meat substitute. Adjust seasoning as needed.