Chicken Flautas With Chunky Guacamole

Charmie777's Note:

Ole!!! Flautas are similar to taquitos, which are rolled tacos. These flautas use flour tortillas to give them light crispiness! The perfect accompaniment is chunky guacamole, with many of the same flavors from the flautas--enjoy!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 12 flautas

FLAUTAS

• 3 cups shredded cooked chicken
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1 jalapeno , diced (more or less, to your taste)
• 2 tablespoons chopped cilantro
• 2 garlic cloves , minced
• ½ cup monterey jack cheese , shredded
• salt and pepper
• 12 small flour tortillas (about 6 inch)
• oil (for frying)

GUACAMOLE

• 2 avocados
• ½ small red onion , diced (not too small)
• 1 jalapeno , diced (more or less, to your taste)
• 4 tablespoons cilantro , chopped
• 2 teaspoons lemon juice
• ½ cup cherry tomatoes , halved (or a whole tomato, diced)
• salt and pepper

Directions:

1. FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
2. Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
3. Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
4. Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
5. Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
6. Drain on paper towels and serve with Chunky Guacamole.
7. CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
8. Add remaining guacamole ingredients, and gently toss to combine.
9. Season to taste with salt and pepper. Serve immediately.

Reviews

[Starrynews]

We really enjoyed these. I used a 4 cheese Mexican blend, since I had it on hand, and the avocado I had was a little on the mushy side so it wasn't quite as chunky. Nonetheless, it was quite delicious! I used Sakeenah's suggestion and baked the flautas, and they were perfect. Thanks for sharing!

[Sakeenah]

The first time I made these I followed the recipe and fried in oil, I liked them then but didn't like how oily they were from frying. The next I made these I borrowed the directions for Oven Fried Chimichangas #28148, I brushed the flautas with 2 T melted butter and baked at 400 for 25 minutes, they came out great!