Recipe by Pierced Chef
I love cooking mexican dishes and this is a fun & easy recipe. I have been making these for quite some time. I love the crunchy flutes. This is a good finger food and I have made it for friends on many occasions. I usually make homemade salsa & guacamole to dip the tortilla flutes in. Sour Cream is also nice to have for dipping. You can also replace the chicken with seafood, such as cooked, shelled shrimp or crabmeat, & serve the rolls with lemon & lime wedges.
- 8 soft corn tortillas
- 12 ounces cooked chicken, I use the cans of chicken occasionally (diced, works great)
- 1 teaspoon mild chili powder (hot powder if you like hot)
- 1 onion, chopped
- 2 tablespoons finely chopped fresh cilantro
- 1 -2 tablespoon sour cream
- vegetable oil, for frying
- toothpick, for holding tortillas together once rolled up
Directions See How It's Made
- Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm.
- Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together.
- Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling.
- Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels.
- Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.