Flautas De Pollo With Avocado Cream

GingerlyJ's Note:

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Serves: 16

Yield: 16.0 Flautas

• vegetable oil or canola oil , for frying
• 1 tablespoon butter
• ½ small red onion , diced
• 1 jalapeno , diced
• 1 garlic clove , minced
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 1 rotisserie-cooked chicken , finely shredded
• 1 cup salsa
• ¼ cup freshly chopped cilantro leaf
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese , blend
• 1 lime, juice of
• salt
• flour tortilla
• 2 cups shredded iceberg lettuce , for serving
• 1 very ripe avocado , halved
• 1 (4 ounce) container sour cream
• 2 tablespoons fresh lime juice
• salt

Directions:

1. Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos 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 cilantro, cheese and lime juice. Let cool slightly.
2. Preheat oven to 200 degrees F.
3. Working with 4 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.
4. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
5. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Reviews

[Logan's Mommy]

Fantastic dish!! I LOVE the avocado cream sauce, I adjusted the spices a bit (especially cilantro and salt) to taste and used my deep fryer. Leftovers were great, and I even froze the last of them and cooked them a couple weeks later and they were still very tasty! Thanks for sharing!

[jewelia.k]

This was an outstanding recipe! My whole family loved it. They're even great reheated in the oven later.

[Sandi (From CA)]

These were nice, but I think I expected a little more flavor from all those ingredients. I'd love to give them another go with some experimentation. Thank you for posting, Gingerly!