Crispy Corn Tortillas with Chicken and Cheddar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 jalapeños |
2 cups finely shredded roast chicken |
4 ounces (1 cup) sharp cheddar cheese, shredded |
1/2 teaspoon cumin seeds |
salt |
freshly ground pepper |
12 corn tortillas |
vegetable oil, for frying |
4 radishes, very thinly sliced |
1/4 cup chopped cilantro |
2 tablespoons finely chopped red onion |
1 teaspoon fresh lime juice |
Directions:
1. Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
2. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas.
3. In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas.
4. In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.
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