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Mini Chicken Flautas

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"This scaled-down version of flautas�the crisp, deep-fried wonders of Mexican restaurants�is even better than the full-size originals. They are certainly easier to eat (in just two bites) without losing any of the deeply flavorful chicken-and-cheese filling."

List of Ingredients

◦ 2 boneless, skinless chicken breast halves (about 8 ounces each)
◦ 2 teaspoons chipotle-chile powder
◦ Coarse salt
◦ 1 tablespoon safflower oil, plus more for frying
◦ � cup crumbled cotija cheese or feta cheese
◦ � cup Fire-Roasted Salsa (recipe follows), plus more for serving
◦ 16 corn tortillas (6-inch), warmed (see Note)


Recipe

Sprinkle chicken with chipotle powder, and season with salt. Heat oil in a saut� pan over medium-high. Add chicken; cook until golden and cooked through, 5 to 6 minutes per side. Transfer to a cutting board; when cool enough to handle, shred chicken with a fork. In a bowl, toss with cheese and salsa; season with salt.

Working with one warm tortilla at a time (keep the rest covered), place 2 tablespoons filling in a line down center of tortilla. Roll up tightly. Secure rolls on both ends with toothpicks. Slice in half; transfer to a rimmed baking sheet, and cover with a kitchen towel. Repeat with remaining tortillas.

Heat 2 inches oil in a heavy-bottomed pot over medium-high until 350� F on a deep-fry thermometer. Line a wire rack with paper towels. Working in batches, cook flautas, turning once, until golden, about 3 minutes. Transfer to lined rack with a slotted spoon. Remove toothpicks. Serve immediately, with salsa.

Makes 32






❧ Fire-Roasted Salsa:

◦ 2 jalape�o chiles
◦ 3 garlic cloves (unpeeled)
◦ 1 can (15 ounces) diced fire-roasted tomatoes
◦ � cup diced white onion
◦ � cup fresh cilantro
◦ 1 tablespoon fresh lime juice
◦ Coarse salt and freshly ground pepper

Toast jalape�os and garlic cloves in a dry cast iron skillet over medium-high heat, turning occasionally, until softened and charred, about 8 minutes. Remove and let cool. Remove stem (and ribs and seeds for less heat, if desired) from jalape�os, and peel garlic.

Transfer jalape�os and garlic to a food processor; add diced tomatoes and juices. Pulse until combined but still chunky. Add onion, cilantro, and lime juice, and pulse just until combined. Season with salt and pepper. Salsa can be refrigerated, covered, up to 1 week before using.

Makes 2 cups






❧ Note: To warm tortillas, stack four on parchment-lined foil and wrap to enclose. Heat in 350� F oven 15 minutes. Or stack five tortillas on a plate, cover with a damp paper towel, and microwave just until warm, about 30 seconds.

❧ Make Ahead: Freeze cooked flautas on a rimmed baking sheet until firm, 1 hour. Transfer to a resealable plastic bag; freeze up to 3 months. Reheat (without thawing) on a parchment-lined baking sheet in a 375� F oven, 10 minutes.