Chicken And Goat Cheese Floutas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Floutas can make a great brunch, apetizer or side dish but are filling and hearty. Try to make them moist on the inside and crunchy on the outside. Ingredients:
1 large chicken breast |
2 tbsp olive oil |
1/3 cup goat cheese |
1/3 cup corn kernels |
1/4 cup diced onion |
1/2 tsp cumin |
4 cloves garlic |
ground chilis to taste |
salt & pepper to taste |
thin yellow corn tortillas |
peanut oil for frying |
Directions:
1. Dice the raw chicken into SMALL cubes.
2. Heat the olive oil to medium high and then saute the chicken but undercook it.
3. Pour the chicken and any oil/juices into a medium mixing bowl.
4. Add the cheese, corn, onion and cumin. and chilis.
5. Press in the garlic cloves.
6. Add salt and pepper to your preferred taste.
7. Fold that all together with a fork until it's very well mixed.
8. Now get set up to roll the flautas and fry them.
9. Pour the peanut oil about 1/3-1/4 inch deep in a smallish fry pan and heat it on a medium high burner.
10. Steam the tortillas by placing the tortillas in a slightly moist (not wet!!!) dish towel and microwave them for 45 seconds.
11. Test the oil to make sure it will fry a piece of tortilla before you proceed.
12. For each flautas lay out one of the warm tortillas and place 2-3 tablespoons of the chicken mixture near the top edge.
13. Use your fingers to mold it into a firm cylinder.
14. Roll the tortilla up, trying to make it firm and tight without tearing anything.
15. Use a finger to tamp the mixture in from each side. If you don't, the mixture will spill out when you fry it and you'll get some very boring flautas.
16. As soon as each tortilla is rolled and tamped, carefully place it seam down in the heated oil. using tongs make this much easier.
17. I cook them three at a time, but you can work at whatever pace you like.
18. Let them fry on one side for 1-2 minutes, and then turn them and fry for another minute or so.
19. The cooking time isn't too critical. Frying them longer will make them crunchier, less frying will make them chewier. I prefer the crunchy version.
20. As each flautas is done pull it out of the oil and tilt it to each side slightly to drain the extra oil out.
21. Place them on paper towels to cool.
22. Sprinkle with salt. And they're done.
23. You can serve them with guacamole or salsa verde, I like to eat them plain.
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