Ingredients
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3 cups shredded cooked chicken
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2 teaspoons lemon juice
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1 teaspoon cumin
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1 jalapeno, diced (more or less, to your taste)
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2 tablespoons chopped cilantro
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2 garlic cloves, minced
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1/2 cup monterey jack cheese, shredded
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salt and pepper
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12 small flour tortillas (about 6 inch)
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2 avocados
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1/2 small red onion, diced (not too small)
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1 jalapeno, diced (more or less, to your taste)
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4 tablespoons cilantro, chopped
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2 teaspoons lemon juice
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oil (for frying)
Instructions
- FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
- Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
- Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
- Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
- Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
- Drain on paper towels and serve with Chunky Guacamole.
- CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
- Add remaining guacamole ingredients, and gently toss to combine.
- Season to taste with salt and pepper. Serve immediately.