Chicken Flautas With Chunky Guacamole
photo by mommyluvs2cook
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
12 flautas
ingredients
-
FLAUTAS
- 3 cups shredded cooked chicken
- 2 teaspoons lemon juice
- 1 teaspoon cumin
- 1 jalapeno, diced (more or less, to your taste)
- 2 tablespoons chopped cilantro
- 2 garlic cloves, minced
- 1⁄2 cup monterey jack cheese, shredded
- salt and pepper
- 12 small flour tortillas (about 6 inch)
- oil (for frying)
-
GUACAMOLE
- 2 avocados
- 1⁄2 small red onion, diced (not too small)
- 1 jalapeno, diced (more or less, to your taste)
- 4 tablespoons cilantro, chopped
- 2 teaspoons lemon juice
- 1⁄2 cup cherry tomatoes, halved (or a whole tomato, diced)
- salt and pepper
directions
- FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
- Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
- Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
- Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
- Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
- Drain on paper towels and serve with Chunky Guacamole.
- CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
- Add remaining guacamole ingredients, and gently toss to combine.
- Season to taste with salt and pepper. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The first time I made these I followed the recipe and fried in oil, I liked them then but didn't like how oily they were from frying. The next I made these I borrowed the directions for Oven Fried Chimichangas #28148, I brushed the flautas with 2 T melted butter and baked at 400 for 25 minutes, they came out great!
-
Delish, and there are leftovers for me! LOL I made this for dinner with a friend and they were great! My avocado was a little less firm and I used a plum tomato from the yard, small dice, so not so chunky, more 'creamy.' I also used a pepper jack, for a little extra heat! These rolled up easily and fried up pretty quickly. I may try the brushing with oil and baking, next time. Sounds like the same result, with a little less oil! Thanks for sharing, Charmie777.
see 8 more reviews
RECIPE SUBMITTED BY
Charmie777
United States