Makes 20 traditionally thin pan fried flautas, perfect for your next gathering. Cut in half or leave them whole, just be sure to set out a variety of dips. Or for a wonderful change of pace, treat your family to a terrific Tex-Mex flautas dinner!
Need to save calories? Try Baked Chicken Flautas!
1 cooked rotisserie chicken from your favorite grocers
1 (4 oz) can Hatch green chiles, hot or mild
8 oz Queso Fresco, crumbled
1/4 cup green onion, chopped
1 T cilantro, chopped
1 small lime, fresh squeezed
2 t chili powder
2 t cumin
2 t garlic powder
1/4 t ground black pepper
20 6” flour tortillas
Vegetable oil for frying
Spoon Mage™ Ingredient Notes:
Grocery store chickens have a pre-cooked weight of around 3 pounds. If you want to make the bird yourself, buy and roast a small chicken.
Queso Fresco is fresh soft Mexican cheese. It is perfect for just about any meal in a tortilla.
Remember that a recipe is a template from which you spring forward and make it yours. Here’s a few changes I’ve had to make when I am out of ingredients –
1) no Queso Fresco? No problemo. I’ve used shredded Tex Mex cheese, but you could use shredded sharp cheddar.
2) no cilantro or chiles? it’s ok! I’ve used picante sauce, which has both. If you use shredded Tex Mex or sharp cheddar cheese, the picante also makes up for the lack of moisture as you lose a little when you omit the fresh cheese.
3) For adjusting quantity, let 1/4 cup slightly packed cooked chicken per tortilla be your guide.
Pull off all the meat from the bird and shred it with your fingers. Place the chicken in a large bowl.
Prep all the ingredients except tortillas and vegetable oil, adding them to the chicken as you go.
Toss to thoroughly mix.
Spread 1/4 cup of the chicken mixture inside a tortilla. Form the meat into a length that runs most of the length of the tortilla and is slightly off to one side.
Starting along the side that is nearest the meat, tightly roll the tortilla and secure with a toothpick. Place on a plate. Repeat until all the tortillas and meat have been used. You may refrigerate them here as well.
You may pre-make and refrigerated the flautas now. Remove them from the fridge about 30 minutes before frying.
Heat a large pan over medium high heat. When the pan is hot, add enough vegetable oil to a depth of about 1/4 – 1/2 inch. We are not deep frying, just doing one side at a time.
Allow the oil to heat up and begin to dance and shimmer around the pan. The oil must be very hot or the tortillas will become greasy. Blech.
Remove the toothpick from five flautas rolls and place them in the oil with the open fold side down. Use a pair of tongs to do this. The oil is hot! Shift the flautas around every now and then to make sure they don’t stick.
Check the bottom every one or two minutes and when the tortilla is brown, carefully flip them to the other side. Brown on that side for a few more minutes.
When done, lift one at a time, tilting to drain any oil inside. Tilt in both directions. Then place on a large platter covered with a layer of paper towels. Cover the five flautas with another paper towel and add the next five to the oil. Continue in this way until all 20 flautas are cooked.
Enjoy with your favorite Tex-Mex sides or serve as a fun appetizer!