Saturday, August 14, 2010

Chicken Flautas With Avocado Cream

Ingredients for avocado cream:
1 very ripe avocado, halved, pitted and flesh removed
1 4-ounce container sour cream
2 T fresh lime juice

Ingredients for the flautas:
vegetable or canola oil, for frying
1 T 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 shredded

1 cup salsa

1/4 cup freshly chopped cilantro leaves

1 cup shredded cheddar/Monterey jack blend

1 lime, juiced


16 (5 to 6-inch) flour tortillas

2 cups shredded iceberg lettuce, for serving

Preparing the chicken flautas:
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.

Preheat oven to 200 degrees F.

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.

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Preparing the avocado cream:
In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

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Arrange flautas on a platter of shredded lettuce and serve with avocado cream on the side.

Makes 16 flautas


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