Chicken Flautas with Avocado Cream (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Ingredients:
vegetable or canola oil, for frying |
1 tablespoon butter |
1/2 small red onion, diced |
1 jalapeno, diced |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded |
1 cup salsa |
1/4 cup freshly chopped cilantro leaves |
1 cup shredded cheddar/monterey jack blend |
1 lime, juiced |
salt |
16 (5 to 6-inch) flour tortillas |
2 cups shredded iceberg lettuce, for serving |
1 very ripe avocado, halved, pitted and flesh removed |
1 (4-ounce) container sour cream |
2 tablespoons fresh lime juice |
salt |
Directions:
1. Special equipment: toothpicks
2. 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.
3. Preheat oven to 200 degrees F.
4. 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.
5. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
6. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
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