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Diablo Oven Baked Shrimp Flautas

Serves: 8

Ingredients:

  • 1 tablespoon + 2 teaspoons olive oil
  • 1 medium red potato, small diced
  • 1 medium zucchini, small diced
  • 1 red or orange bell pepper, small diced
  • 1 cup fresh, canned (rinsed and drained), or frozen (defrosted) corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder for vegetables + 1/2 teaspoon for shrimp
  • Salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 3/4 cup shredded Oaxacan cheese (or substitute Monterey Jack cheese)
  • 3/4 cup Diablo Verde Creamy Cilantro Sauce (or more if desired) + extra for serving 24 corn tortillas (or substitute flour tortillas)

Directions:

  • Preheat oven to 375° F.
  • Spray a baking sheet with cooking spray.
  • Tip: Line the baking sheet with parchment paper for easy cleanup!
  • Heat 1 tablespoon olive oil in a large saute pan over medium heat.
  • Add the potato and cook until tender, about 10 minutes.
  • Add zucchini, bell pepper, corn, chili powder, cumin and 1/2 teaspoon garlic powder.
  • Continue cooking for 2-3 minutes or until vegetables begin to soften.
  • Heat 2 teaspoons olive oil in a large saute pan over medium heat.
  • Cut larger shrimp into bite sized pieces.
  • Season shrimp with salt, pepper, and 1/2 teaspoon garlic powder.
  • Add shrimp to pan and cook for 2-3 minutes.
  • Combine vegetables, shrimp, cheese, and Diablo Verde in a large bowl.
  • Season with salt and pepper.
  • Stir to combine.
  • Add 1/4 cup of the mixture to each tortilla.
  • Roll the tortilla and place seam side down on a baking sheet.
  • If tortillas are tearing easily when rolling, wrap small batches of tortillas in a damp paper towel or cloth and heat in the microwave for 25 seconds or until more pliable.
  • Spray the top of the flautas with cooking spray.
  • Bake flautas for 15 minutes then gently flip when the bottom of the flautas are browned.
  • Bake for another 10 minutes or until the flautas are lightly browned and crispy.
  • Serve with extra Diablo Verde

Adapted from the shrimp flauta recipe by Charlotte Samuel and H-E-B Backyard Kitchen H-E-B Backyard Kitchen Video Recipe.
Photo by Sari M Bailey
Download Recipe Here

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