Spinach Artichoke Taquitos aka Frautas
Spinach Artichoke Taquitos aka Frautas
Easy Cheesy Spinach and Artichoke Taquitos almost taste like spinach and artichoke dip rolled up! !
These fried, rolled spinach and artichoke tacos are sure to be a hit as an appetizer or dinner! If you like dipping sauce, you will love this recipe.
Spinach Artichoke Flautas
Let’s talk a little bit about FLAUTAS. Most people don’t know what they are, but I grew up eating them. They are pretty much taquitos, and while I would definitely consider flautas for today’s recipe, I decided to call them Taquitos so more people know what they are. They are rolled up tortilla shells filled with toppings and fried to perfection.
Now that you know what flauta is, if you know me personally, why would I use that word for rolled up taco. Whenever I say these things to my friends, they usually say, “Huh?” Then I say, “a taquito,” and they reply, “gotcha!” It makes me laugh every time.
We’ve always been fans of flautas/taquitos, and since I had spinach and artichokes last month, I wanted to try the spinach and artichoke taquitos. I’m happy with the results and love that we make a new flauta every once in a while. Usually, we usually have shredded beef, but our other favorites are avocado and cream cheese and chicken.
Spinach Artichoke Taquitos Recipe
filling. Mix sour cream, mayonnaise, cream cheese, parmesan and garlic until smooth. Add artichoke hearts, spinach and mozzarella cheese.
Prepare. Heat ½” oil in a saucepan over medium heat. Once the oil is hot enough (put your hand on the pan, over the oil, feel hot), prepare the taquitos.
Filled + fried. Add a few tablespoons of spinach/cheese mixture to the center of the tortilla and spread. Roll up with tongs and place seam side down in the oil. Fry until golden on both sides.
Serve! Repeat until all tortillas are filled, rolled and fried. Drain on paper towels. Service warm and enjoyable!
Tips, Changes + Stored Information
How to tell if oil is hot: Insert the end of a wooden spoon (the wooden dowel part) into the oil. When the oil is hot enough, the oil should immediately bubble around the spoon.
Variety:
- Fresh Spinach: If using fresh spinach, I recommend cooking it and removing excess liquid.
- Spicy: Mix the diced/chopped jalapeños into the filling. This will change the texture and a little Mexican spice and flavor! You can also serve it with some spicy salsa.
To make with the air fryer: Preheat the air fryer to 400 degrees and spray the cooking basket. Cook for 6-9 minutes on one side, flip and cook for another 4-5 minutes.
shop Store leftover burritos in an airtight container in the refrigerator for up to a week.
reheat Put them in the oven to help them stay crisp or reheat them in the microwave until they’re warm.
freeze: Cook your taquitos, let them cool completely, and place them in a freezer-safe bag. For a quick lunch, wrap individual taquitos in paper towels and microwave for 1 minute or until heated through.
in advance: Make the filling ahead of time and cover in an airtight container for up to 48 hours.
Best Dip:
What to pair with:
As you can see, the options are endless, but if you love tacos, then you’ll love this recipe. You can control how much spinach and artichoke filling you want based on how tightly you roll the tortilla. They can be leaner for an appetizer or rounder for a dinner. No matter how you serve it, these flautas are sure to be a hit!
For more appetizers, check out:
Course Appetizers, Main Courses
Mexico food
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Serving Size 24
Calories 172 kcal
by Lil’ Luna
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 oz cream cheese softened
- 1 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 cup spinach frozen, thawed and drained
- 8 ounces artichoke hearts drained and chopped
- 1 cup mozzarella cheese
- 24 tortillas
- vegetable oil for frying
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Mix sour cream, mayonnaise, cream cheese, parmesan and garlic until smooth. Add artichoke hearts, spinach and mozzarella cheese.
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Heat ½” oil in a saucepan over medium heat.
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Once the oil is hot enough (put your hand on the pan, over the oil, it feels hot), prepare the taquitos. Add a few tablespoons of spinach/cheese mixture to the center of the tortilla and spread. Roll up with tongs and place seam side down in the oil. Fry until golden on both sides.
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Repeat until all tortillas are filled, rolled and fried.
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Drain on paper towels.
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Service warm and enjoyable!