Ground antelope meat with black beans, cream cheese, Monterey jack cheese, pickled jalapenos and spices. All wrapped up in a soft flour tortilla and baked in oven at 425 for 15 minutes. Serve with fresh guacamole, sour cream and salsa verde.
Makes 8-10 Flautas
- 1 pound ground antelope
- 1 cup black beans
- 8 ounce cream cheese, softened
- 1 cup Monterey jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 cup pickled jalapenos (optional)
- olive oil
- 8-10 flour tortillas
Preheat oven to 425 degrees and grease a baking sheet generously with cooking spray. Heat skillet over medium heat and add ground meat. Season with garlic powder, cumin, chili powder, oregano and cook until browned. Remove from heat and cool. In a large bowl stir together the ground antelope, black beans, pickled jalapeños, Monterey jack cheese and softened cream cheese. Lay a tortilla on a flat surface and spoon 3-4 tablespoons of the mixture down the center. Roll up the tortilla similar to a flute. Narrow on one side and wider on the other. Place the flautas on the greased baking sheet, seam-side down. Repeat with the remaining ingredients. Brush the tops of the tortillas with a little olive oil to make them extra crispy. Bake for 15-20 minutes, or until the tortillas are crispy.
Serve with sour cream, guacamole and salsa.