Zabonotyrofloyeres Ham And Cheese Flutes Food

ZABONOTYROFLOYERES: HAM AND CHEESE FLUTES

Steps:

• Cut each sheet of phyllo into 3 long strips. (Keep unused phyllo covered with a sheet of plastic wrap topped with a damp towel while working to keep the phyllo sheets from drying out.).
• Cut each piece of ham in half.
• Cut the cheese into small finger-shaped pieces.
• Place the grated cheese in a shallow bowl.
• Place one piece of ham and a piece of cheese at one end of the phyllo strip and roll up.
• Twist the ends slightly and tuck under; continue until all ham and cheese has been used, keeping prepared "flutes" well covered with plastic wrap.
• Whisk together the egg whites and water.
• Dip the flutes into the egg whites and roll in grated cheese.
• Fry quickly in very hot oil - enough so that they don't stick on the bottom of the pan - until golden.

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.