Chicken And Goat Cheese FloutasFrom mystic_river1 9 years ago
- 1 large chicken breast shopping list
- 2 Tbsp olive oil shopping list
- 1/3 cup goat cheese shopping list
- 1/3 cup corn kernels shopping list
- 1/4 cup diced onion shopping list
- 1/2 tsp cumin shopping list
- 4 cloves garlic shopping list
- ground chilis to taste shopping list
- salt & pepper to taste shopping list
- Thin Yellow corn tortillas shopping list
- peanut oil for frying shopping list
How to make it
- Dice the raw chicken into SMALL cubes.
- Heat the olive oil to medium high and then saute the chicken but undercook it.
- Pour the chicken and any oil/juices into a medium mixing bowl.
- Add the cheese, corn, onion and cumin. and chilis.
- Press in the garlic cloves.
- Add salt and pepper to your preferred taste.
- Fold that all together with a fork until it's very well mixed.
- Now get set up to roll the flautas and fry them.
- Pour the peanut oil about 1/3-1/4 inch deep in a smallish fry pan and heat it on a medium high burner.
- Steam the tortillas by placing the tortillas in a slightly moist (not wet!!!) dish towel and microwave them for 45 seconds.
- Test the oil to make sure it will fry a piece of tortilla before you proceed.
- For each flautas lay out one of the warm tortillas and place 2-3 tablespoons of the chicken mixture near the top edge.
- Use your fingers to mold it into a firm cylinder.
- Roll the tortilla up, trying to make it firm and tight without tearing anything.
- Use a finger to tamp the mixture in from each side. If you don't, the mixture will spill out when you fry it and you'll get some very boring flautas.
- As soon as each tortilla is rolled and tamped, carefully place it seam down in the heated oil. using tongs make this much easier.
- I cook them three at a time, but you can work at whatever pace you like.
- Let them fry on one side for 1-2 minutes, and then turn them and fry for another minute or so.
- The cooking time isn't too critical. Frying them longer will make them crunchier, less frying will make them chewier. I prefer the crunchy version.
- As each flautas is done pull it out of the oil and tilt it to each side slightly to drain the extra oil out.
- Place them on paper towels to cool.
- Sprinkle with salt. And they're done.
- You can serve them with guacamole or salsa verde, I like to eat them plain.
The Cookmystic_river1 Bradenton, Florida
The Rating4 people
Good afternoon, I just love your recipe! I make the beef flautas, but the cheese and chicken sounds really fantastic. You have my 5 on this one. Have a wonderful day...Cherylcherylannxo in Santa Nella loved it