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Chicken Flautas with Avocado Cream

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves16
  • DifficultyEasy

For the Flautas

1 rotisserie chicken, skin removed and meat finely shredded
Vegetable or canola oil, for frying
1 tablespoon butter
1/2 small red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend


Flautas:

1) Fill a large pot with enough oil to reach 5 cm up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 190C.

2) In a pan over medium heat melt butter and saute onions and jalapeno chillies until tender, about 5 minutes. Add garlic, cumin and cayenne pepper, and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in coriander, cheese and lime juice. Let cool slightly.

3) Preheat oven to 90C.

4) Working with four tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

Avocado cream:

In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

To serve, arrange flautas on a platter of shredded lettuce and serve with avocado cream on the side.

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