Wednesday, May 27, 2009


6 10" flour tortillas
1/2 cup chopped onion
1 clove garlic, minced
1 tsp cooking oil
2 cups shredded cooked chicken
1 cup canned black beans, rinsed & drained
1/2 cup bottled salsa
1/2 cup shredded cheese (mexican blend)
2 tablespoons fresh cilantro or oregano
cooking oil for frying
3 cups shredded lettuce

Preheat oven to 350* F. Wrap tortillas tightly in foil.
Heat in oven about 10 min. or until heated through.

Meanwhile for filling, in a large saucepan, cook onion and
garlic in the 1 tsp hot oil until tender. Stir in chicken, black
beans, salsa, cheese and cilantro.

For each Flauta, spoon about 1/2 cup filling across tortilla
and roll up as tightly as possible. Secure with toothpicks.

In deep skillet, heat 1 1/2" of cooking oil, fry flautas, two at
a time, for 2 to 3 min. or until golden brown, turning once.
Drain on paper towels. Keep fried flautas warm in oven while
frying remaining flautas.

Baked Flautas: Prepare filling and shape as directed. Place
on large baking sheet and brush with cooking oil. Bake at 350*
for 30 to 40 min. or until golden brown.

These take a long time to cook, but are SUPER easy to make, especially if you have leftover chicken. I did the baked version, and I didn't like them as well. I think next time I'll heat them in a pan like you do with grilled cheese or something. We dipped them in salsa, YUM!

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