Mexican recipes
Serrano cafe chicken flautas
Ingredients
- 2 large chicken breasts, cut in 1 inch wide slices 2 large chicken breasts, cut in 1 inch wide slices
- 1 1/2 tsp garlic salt 7.4 ml garlic salt
- Salt and black pepper to taste Salt and black pepper to taste
- 1 Tbsp 1 Tbsp
- vegetable oil vegetable oil
- 1 tbsp unsalted butter 15 ml unsalted butter
- 8 (10 inch) flour tortillas 8 (10 inch) flour tortillas
- 1 medium onion 1 medium onion
- 2 cup grated mild cheddar cheese 480 ml grated mild cheddar cheese
- Vegetable oil and 1 Tbsp unsalted butter for frying the flaoutas Vegetable oil and 1 Tbsp unsalted butter for frying the flaoutas
- 1/2 cup grated Parmesan cheese 120 ml grated Parmesan cheese
- To serve with To serve with
- Iceberg lettuce Iceberg lettuce
- Salsa Salsa
- Sour cream Sour cream
Method
Cook the chicken
Season the chicken with the garlic salt, salt and pepper to taste.
In a saucepan over medium high heat add the vegetable oil and butter and bring to a heat. Add the chicken and cook stirring occasionally for 10 to 15 minutes or until cooked through. Remove from the heat and set aside to cool.
In a food processor add the onion and mince. Remove and move to a large bowl. Add the cooked chicken pieces in batches and process until well minced. Empty minced chicken in the bowl with the minced onion. Pour chicken juices into the bowl, add the grated cheddar cheese and mix well until all ingredients are combined evenly.
Assemble the flaoutas
Heat the flour tortillas on both sides over open fire (you can also heat them on a skillet over high heat). Divide the chicken mixture among the heated tortillas. Roll up each tortilla tightly and place seam side down on a plate.
Sprinkle the Parmesan cheese on a plate and set aside. The flaoutas are going to be rolled into the Parmesan cheese after they are fried.
Cook the flaoutas
In a large skillet or frying pan over medium high heat add the vegetable oil and butter and bring to a heat (you should add enough vegetable oil to cover 1/2 inch of the height of the pan). Cook the flaoutas 3 or 4 at a time (depending on the size of you pan - do not overcrowd) turning them often, until golden brown all over. Remove flaoutas from the pan and and roll in the Parmesan cheese. Repeat with the remaining tortillas.
Serve with iceberg lettuce, salsa and sour cream.
Comments (1)
For a more Mexican flavor, add 1 teaspoon of dried oregano, 1 teaspoon of sweet paprica, 1/2 seaspoon of cumin powder and some chilli power (to taste) to the pan while cooking the chicken.
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