Best 3 Pull Apart Flauta Ring Recipe By Tasty Recipes

Pull Apart Flauta Ring Recipe by Tasty image

Provided by Julie Klink

Yield 20 servings

Number Of Ingredients 12

2 cups chicken, cooked, shredded
1 large yellow onion, chopped
1 red bell pepper, seeded, chopped
1 jalepeno, seeded, chopped
2 cups shredded monterey jack cheese, divided
2 cups shredded cheddar cheese, divided
¼ cup lime juice
3 tablespoons taco seasoning
18 flour tortillas
fresh cilantro, chopped, for garnish
guacamole, for serving
salsa, for serving

Steps:

In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
Bake for 30 minutes until golden brown and crisp.
Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

Flautas image

Provided by Mandy N

Time 25m

Yield 12 flautas, 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 teaspoons minced garlic cloves
1 (8 ounce) can green chilies
1 (4 ounce) can tomato sauce
1/2 teaspoon cumin (more or less to taste)
salt and pepper
12 flour tortillas
1 1/2 cups pre-shredded mozzarella cheese
1/2 cup vegetable oil (to fry in)

Steps:

Brown the beef with the garlic, until the beef crumbles. Drain the grease.
Add the green chilies and tomato sauce and let simmer while stirring. Beef will absorb most of the sauce.
Spoon some of the mixture into a flour tortilla, add a little cheese on top.
Roll the tortilla and use a toothpic to keep it closed.
Fry for about a minute both sides, enough to melt the cheese and brown the tortilla.
Let cool, and serve with guacamole, sour cream, or salsa.

Nutrition Facts : Calories 926.6, Fat 60.9, SaturatedFat 17.4, Cholesterol 110.3, Sodium 1065, Carbohydrate 55.2, Fiber 4.1, Sugar 6.3, Protein 39.5

Spinach Artichoke Pull-Apart Bread Recipe by Tasty image

Provided by Merle O'Neal

Categories Appetizers

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry, thawed
8 oz cream cheese, softened
14 oz artichoke heart, 1 can, drained and chopped
¾ cup fresh spinach, cooked and drained of excess water, or frozen and thawed
¼ cup sour cream
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 egg, beaten

Steps:

In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
Preheat oven to 400ºF (200ºC).
Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
Remove the top sheet.
On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
Take each strip and twist then brush with beaten egg.
Bake at 400°F (200°C) for 30 minutes, or until golden.
Enjoy!

Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams