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Flautas

Source of Recipe

texmex (internet)


Recipe Introduction

These very popular ‘flutes’ are normally made with shredded chicken, but seasoned beef or pork may be substituted.This recipe will serve 4 adults but can easily be doubled.

List of Ingredients

1/4 cup olive oil
2 large chicken breast halves
1 teaspoon Bolner’s Fiesta fajita seasoning
1 cup yellow onion, diced 1/4 inch or less
2 tablespoons margarine or butter
2 tablespoons fresh garlic, diced fine
1/4 cup fresh cilantro, chopped fine (optional)
1/2 cup Pace® picante sauce,
(Thick & Chunky style)
12 corn tortillas
1 cup sour cream
1 cup fresh guacamole
paprika for dusting


Recipe

Sprinkle the fajita seasoning on the chicken breasts.
Heat a large frying pan and, when hot, add the olive oil. Immediately add the chicken breasts and cook about 6 minutes on each side. When done, remove, cool, then shred into very fine pieces.

Add the margarine into the same pan and add the onions, garlic, picante sauce, cilantro and shredded chicken. Cook on medium heat for 10 minutes.

Remove and set aside in a bowl to cool.
In a small frying pan filled with hot oil, dip one tortilla at a time for a few seconds. Remove to a plate and spoon 2 tbl of the chicken mixture onto each tortilla. Roll up and use 2 tooth- picks to hold the shape. Refrigerate until ready to deep fry. Deep fry in hot oil( 350°) for 1-2 minutes.

Remove and place on a paper towel, take out the toothpicks, place 3 ‘flutes’ next to each other and top with 1/4 cup of sour cream and fresh guacamole (mounds) on each, then dust with paprika .