Wrapping chicken in a tortilla is a versatile ingredient that may be used in a variety of dishes, from burritos to quesadillas. Flautas are our new favourite obsession. They resemble a cross between taquitos and chimichangas since they are made with shredded chicken that is wrapped in flour tortillas and then pan-fried. They can be thrown together in a flash, which makes them ideal for serving as appetisers at a party or as part of a hearty meal on a weeknight when combined with Mexican rice and beans.
The fact that they can be used in a variety of settings is one of these items’ many strengths. You could make it with rotisserie chicken, cheddar, and white cheese like we have here, but you could also modify it up to use anything you like or have available at home. The use of canned green chiles contributed both flavour and heat to the dish; but, if you like, you can substitute pickled jalapenos or salsa in its place. A different blend of cheeses, such as Monterey jack, pepper jack, Oaxaca, or feta, could also be used. Try substituting shredded pork for the chicken for a different take on this dish.
A few pointers:
If you find that your tortillas are breaking when you are putting up your dish, try warming them in the microwave first. To do this, wrap a few tortillas in a damp paper towel and heat them for around 20 seconds, or until they become malleable.
If you find that they are unravelling after they have been put together, pierce them with a toothpick or two so that they maintain their shape while they are being fried. After being fried, they should be able to maintain their form on their own.
Have you tried Airfood recipe? What a delicious dish, Go and try now!
- Shredded, 2 cups of cooked chicken
- Green chilies, chopped, canned, 1/4 cup
- Shredded Cheddar, One Cup
- 1-cup of white cheese (or crumbled feta)
- Use half a teaspoon of kosher salt (omit if chicken is already seasoned)
- Two teaspoons of your favourite hot sauce
- Ten tortillas, all of 7 inches in diameter, made from flour.
- One-half cup of oil that is not acidic, such as canola or vegetable
- Pico de gallo, sour cream, and guacamole are great toppings for this dish.
- The chicken, chiles, cheeses, salt, and hot sauce should all be mixed together in a big bowl (if using).
- Spread out one tortilla on a plate on the counter. Scoop out a generous 1/4 cup of the chicken mixture and spread it on the tortilla’s bottom third. Roll it up tightly and set it down seam-side down on a dish. Wrap and fill the remaining tortillas and fillings again.
- In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 degrees F. (As soon as the food hits the oil, you should hear a sizzle.)
- Fry three flautas at a time, seam side down, in oil. It should take around three minutes total, during which time you should turn the meat every 30-60 seconds to ensure even browning. Place the flautas on a baking sheet or large dish covered with paper towels. Carry on with the rest of the flautas. Serve right away with sour cream, guacamole, and pico de gallo.
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