Mini Corn and Leek Flautas
Ingredients
- 2 large leeks, white part and light green part only, cut in half and finely sliced
- 2 tablespoons butter
- ¼ cup of water or chicken stock
- ½ teaspoon salt
- 16 large flour tortillas
- ½ pound smoked Cheddar cheese (or sharp white Cheddar), shredded
- ½ pound Monterey Jack cheese, shredded
- 1 cup leek confit (recipe above)
- One 15-ounce can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
- 1 teaspoon cumin
- 1 teaspoon salt
- A dash of cayenne
- Cilantro-lime crema, for dipping (recipe below)
- ½ lime, juiced
- 4 ounces sour cream
- 1 garlic clove, minced or pressed
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 2 tablespoons cilantro, chopped
- 1 tablespoon chives, chopped, optional
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