Chicken Flautas With Avocado Cream
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Butter1 small
Red Onion (diced)1 tsp
Ground Cumin1 cup
Salsa1 cup
Cheddar (shredded)1
Salt2 tbsps
Lime Juice (fresh)Directions:
1
Watch how to make this recipe
2
Special equipment: toothpicks Fill a large pot with enough oil to reach 2 inches up the side of the pan
3
Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F
4
To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes
5
Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes
6
Add chicken and salsa; stir to combine
7
Remove from heat and stir in cilantro, cheese and lime juice
8
Let cool slightly
9
Preheat oven to 200 degrees F
10
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla
11
Roll tortilla tightly around the filling and secure with a toothpick
12
Using tongs, hold each flauta in hot oil until firm, then release to continue cooking
13
Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt
14
Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas
15
To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth
16
Season with salt, to taste
17
To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side