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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