Flautas De Pollo With Avocado Cream
photo by Sandi From CA
- Ready In:
- 32mins
- Ingredients:
- 19
- Yields:
-
16 Flautas
- Serves:
- 16
ingredients
- vegetable oil or canola oil, for frying
- 14.79 ml butter
- 1 small red onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- 4.92 ml ground cumin
- 2.46 ml cayenne pepper
- 1 rotisserie-cooked chicken, finely shredded
- 236.59 ml salsa
- 59.14 ml freshly chopped cilantro leaf
- 236.59 ml shredded cheddar cheese or 236.59 ml monterey jack cheese, blend
- 1 lime, juice of
- salt
- flour tortilla
- 473.18 ml shredded iceberg lettuce, for serving
- 1 very ripe avocado, halved
- 113.39 g container sour cream
- 29.58 ml fresh lime juice
- salt
directions
- 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.
- Preheat oven to 200 degrees F.
- 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.
- To make the 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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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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