Cheese Flautas With Cilantro Pesto Food

CHEESE FLAUTAS WITH CILANTRO PESTO

Steps:

• Heat 2 tablespoons olive oil in a saute pan over medium-low.Cook garlic until golden, 1 minute. Add pepitas; cook,tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a foodprocessor. Add cilantro, lime juice, and remaining olive oil;pulse until smooth. Season with salt and pepper. Spread somepesto on a softened tortilla; top with cheese. Roll up; placeseam side down. Cover with a damp kitchen towel. Repeat.
• Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

EASY CHICKEN FLAUTAS

Steps:

• Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
• Heat oil in a large, heavy saucepan or deep-fryer.
• Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
• Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

BAKED CHEESY CHICKEN FLAUTAS

Steps:

• Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
• In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
• Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Pico de Gallo: In a medium bowl, combine tomatoes, onion, serrano pepper, cilantro, lime juice, salt, and pepper. Mix and set aside until ready to use.; Heat 1 Tbsp. of oil in a medium sauté pan on medium heat for 2 minutes. Add onion and sauté for 1 minute. Add garlic and sauté for 30 seconds.; Mix in shredded chicken, diced tomato, salt, and pepper; cook for 2 minutes and set aside.; Combine chicken with shredded Chihuahua® cheese in a bowl.; Warm tortillas for 1 minute or just until soft (you can use a microwave or griddle). ; Fill each tortilla with about 3-4 Tbsp. of chicken mixture. Tightly roll up each tortilla and secure with a toothpick, set aside.; Heat ½ cup of oil in a medium skillet over medium heat for 3 minutes. Fry 5 of the flautas at a time until golden brown and crisp, about 4-5 minutes.; Transfer fried flautas to a paper towel-lined plate using tongs. Remove toothpicks before serving. Serve flautas with about 2 Tbsp. of sour cream, 3 Tbsp. Queso Fresco and 3 Tbsp. of pico de gallo. ENJOY!

CREAMY CILANTRO PESTO

Steps:

• Put cilantro, walnuts, garlic, lemon juice, green onions, and salt in the blender.
• Blend until formed into a smooth paste.
• Add Broccoli, Oil and basil, Blend until smooth.
• Last add Parmesan Cheese and the Swiss cheese. **If at this point the mixture is too thick add more oil and lemon juice a little at a time -- remember a little goes a long way.
• Pulse on high until it has turned into a creamy consistency.

CHEESE FLAUTAS WITH CILANTRO PESTO

Steps:

• Heat 2 tablespoons olive oil in a saute pan over medium-low. Cook garlic until golden, 1 minute. Add pepitas; cook, tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a food processor. Add cilantro, lime juice, and remaining olive oil; pulse until smooth. Season with salt and pepper. Spread some pesto on a softened tortilla; top with cheese. Roll up; place seam side down. Cover with a damp kitchen towel. Repeat. Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.