Chicken And Goat Cheese Floutas Recipe

How to make it

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• 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.

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