Crispy Chicken Flautas with Avocado Crema

By Ben Rayl 01/13/2013

Ingredients

• for the flautas:
• vegetable oil - for frying
• butter - 1 tbsp
• red onion - 1 small, finely diced
• jalapeno - 1, finely diced
• garlic cloves - 2, minced
• cumin - 1 tsp
• cayenne pepper - 1/2 tsp
• chicken - 1 small rotisserie, skin removed and finely shredded
• salsa - 1 cup
• cilantro - 1/4 cup, finely chopped
• shredded cheese - 1 cup, shredded, cheddar or mexican blend
• limes - 2, juiced
• salt - use very generoulsy
• tortillas - 12, small flour or corn
• for the crema:
• avocado - 1, very ripe, pitted and flesh removed
• sour cream - 1/2 cup
• lime - 1, juiced
• salt - use very generoulsy

how to

to make the flautas:

• In a heavy bottomed skillet, heat the butter over medium heat and sautee the onion and jalapeno until they begin to soften, about 4 - 5 minutes.

• Stir in the garlic and cook for about 2 more minutes, then stir in the cumin and cayenne.
• Add the chicken and the salsa,  mix well to combine, then cook for about 5 more minutes, or until heated through.
• Remove from heat, allow to cool slightly, then stir in the cilantro, cheese, and lime juice and salt to taste.
• Place about 1/3 cup of filling in the center of a tortilla, and roll tightly, pulling the filling towards you as you roll.  Place the rolled tortilla with the flap side down, if it doesn't stay together easily, then secure it with a toothpick
• Fill a frying pan with about 1 inch of oil, then heat it over medium high heat until hot.
• Place the flautas in the oil with the open side down, and fry until golden and crispy, about 2 - 3 minutes per side, checking often to make sure they're not browning too much.  When they are cooked, remove to a plate with paper towels to allow them to drain, then keep them warm in the oven.

to make the crema:

• In a medium bowl, mash the avocado, then whisk in the sour cream, lime and salt until smooth and creamy - serve with warm flautas.

 

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