CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
CHICKEN FLAUTAS WITH AVOCADO CREAM
Steps:
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)
I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.
Provided by Pierre Dance
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 3/4 cup cheese with chicken.
- Heat tortillas one at a time in a very hot, dry pan until soft.
- Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
- Secure with a toothpick.
- Heat a frying pan containing 1/2 inch oil to 350°F.
- Deep fry flautas until golden and crisp.
- Drain on paper towel.
- Serve topped with warm tomato salsa and crumbled cotija cheese.
- ---Salsa---.
- Mix all salsa ingredients in a sauce pan over medium heat.
- Sauté, stirring all the while, until it just starts to simmer.
- Remove from heat, its ready to serve.
- This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
- In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
- Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g
FLAUTAS DE POLLO CON QUESO
Many people here in the US call them 'Taquitos' they are basically corn tortillas rolled up with, in this case chicken. In this recipe I am also putting cheese in them so that the chicken stays in the tortilla when you are frying them. You can fry them in a skillet with about an inch of oil or you can go with a deep fryer which in my opinion much easier and goes faster. But if you don't have a deep fryer simply do it in a deep frying pan and roll the 'flauta' with a fire resistant tongs carefully so you don't splash the oil and burn yourself. I use wooden toothpicks to keep the 'Flautas' closed while frying. Simply place the toothpick on the flap of the tortilla like you would a pin when you are holding two fabrics together when you are going to sew them together. This Flautas are best eaten along with Refried Bean, Rice, and Guacamole. And of course a side salad if you want to eat something not deep fried or refried =P Note: the prep time is not counting the preparation of boiling and shredding your chicken that takes about 45 minutes depending on how much you are making and how long you wait for it to cool down before shredding it.
Provided by Sami D
Categories Chicken Breast
Time 1h15m
Yield 15-20 Flautas, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
- On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
- Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
- Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
- Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
- Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
- Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
- Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
- Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
- (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.
Nutrition Facts : Calories 571.3, Fat 35, SaturatedFat 7.8, Cholesterol 83.5, Sodium 228.5, Carbohydrate 32.6, Fiber 4.5, Sugar 0.9, Protein 32.4
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