Mini Corn & Leek Flautas

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Big Girls Small Kitchen


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16 large tortillas

1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded

1/2 lb Monterrey Jack cheese, shredded

1 cup leek confit

1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)

1 tsp cumin

1 tsp salt

dash cayenne

Cilantro-Lime Crema for dipping

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