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January 6, 2012

Chicken Flautas with Avocado Cream

I love the late nights when I am hungry and manage to find something to make that's not one of my go-to recipes. It's always exciting to discover something you want to make and find out you actually have all the ingredients! The wonders of a well-stocked fridge... Anyways, I found this recipe and made too many and couldn't quite eat it all, but it was absolutely delicious. I used these tortillas we had that aren't cooked all the way yet, you're supposed to warm them up and then serve them. I should have done that, but instead I just fried them as is. I will definitely warm them up next time beforehand, but everything else turned out good. I was also missing the salsa, which would have made them better.

Here's the recipe adapted from Sunny Anderson.
I reduced the recipe for 4 flautas, meat mixture only filled 3 tortillas

For The Flautas:
Vegetable Or Canola Oilfor frying
¾ tsp Butter
 small Red Oniondiced
¼ Jalapenodiced
¼ Garlic Cloveminced
¼ tsp Ground Cumin
 tsp Cayenne Pepper

¼ Rotisserie Chicken,skin removed and meat finely shredded
¼ cup Salsa
1 Tbsp Freshly Chopped Cilantro Leaves
¼ cup Shredded Cheddar/Monterey Jack Blend
¼ Limejuiced
4 (5 to 6-inch) Flour Tortillas
½ cup Shredded Iceberg Lettucefor serving
For The Avocado Cream:
¼ Very Ripe Avocadohalved, pitted and flesh removed
¼ (4-ounce) Container Sour Cream
1 ½ tsp Fresh Lime Juice

Special equipment: toothpicks

1. 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.

2. Preheat oven to 200 degrees F.

3. 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.

4. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

5. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

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