Puffy A1 Chicken Flautas #A1

Submitted by Chef #1803050493

"A.1. Original Sauce Recipe Contest Entry: A baked version of the Mexican food treat with an avocado-cream dipping sauce"

 

• Ready In: 5hrs 30mins
• Ingredients: 5
• Yields: 8 flautas
• Serves: 4-6

ingredients

• 4 chicken thighs (excess fat removed)
• 2⁄3 cup A.1. Original Sauce, divided (1/3 cup and 1/3 cup)
• 2 puff pastry sheets, thawed overnight in refrigerator
• 2 large ripe avocados
• 1⁄3 cup mayonnaise

directions

1. Marinate chicken thighs in 1/3 cup A.1. sauce (2-3 hours) refrigerated, turning periodically.
2. Bake marinated thighs and marinade in a shallow pan (375 degrees) for roughly 50 minutes uncovered.
3. When cooled, chop thigh meat, add 1/3 cup A.1.sauce and combine, then refrigerate.
4. Roll both puff pastry sheets until square and about 1/8 inch thick; pierce sheets all over surface (dock) and cut each sheet into 4 squares.
5. Trim edges of individual squares to approximate a circle.
6. On top 1/3 of circle, place about 4 TBSP chicken/A.1.sauce mixture in a narrow line and roll from top as tightly as possible, securing the flap shut with a long toothpick.
7. Place toothpick side down on un-greased baking sheet and continue until you have 8 flauta rolls.
8. Bake in preheated oven (400 degrees) for 22-24 minutes until browned.
9. In the meantime, mash avocados and combine thoroughly with the mayonnaise, putting into a dipping bowl.
10. Remove toothpicks before serving flautas.