Grilled Seafood Flautas

These flautas dress up the usual Mexican rolled and fried tortilla with a seafood filling borrowed from a classic dip: crab, artichoke hearts, sour cream, and Monterey Jack. Everything goes into a flour tortilla, rolls up tight, and hits a hot skillet until the outside turns golden and shatters under a fork.

The crab filling cooks only briefly in butter with sliced scallions so the meat doesn’t toughen. Then sour cream, cheese, and artichoke hearts fold in off the heat to keep the whole mixture creamy. Rolling tight with wooden picks to hold the shape is key for even browning; loose flautas unspool in the pan and turn into seafood tacos (delicious, but not flautas).

Serve with a warm roasted tomato sauce. The acidity of the tomatoes cuts through the creamy, buttery filling and makes each bite feel less heavy.

Chef Tips

• Drain the crab meat well before cooking. Excess liquid makes the filling loose and it leaks out the ends when rolled.
• Warm the tortillas briefly before rolling. Cold tortillas crack; warm ones flex and seal tight.
• Chop the artichoke hearts fine. Big chunks make lumpy flautas that are hard to roll and pop the seam open.
• Pan-fry at medium heat, not high. Hot butter browns the outside before the filling warms through.
• Turn frequently in the pan to brown evenly. Leave on one side too long and you get pale spots next to burnt ones.

Variations

• Swap crab for cooked shrimp or flaked white fish for different seafood versions.
• Add a dash of hot sauce or minced jalapeno to the filling for heat.
• Skip the frying and bake at 425°F (220°C) on a parchment-lined sheet for 15 to 18 minutes for a lighter version. Brush with oil first for color.