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
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
FLAUTAS DE POLLO
Make and share this Flautas De Pollo recipe from Food.com.
Provided by 4-H Mom
Categories < 60 Mins
Time 35m
Yield 12 tacos
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, saute onion and garlic in butter.
- Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
- Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
- Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
- Bake for 20 minutes, or until crisp.
Nutrition Facts : Calories 150.3, Fat 8.4, SaturatedFat 4.7, Cholesterol 24.9, Sodium 197.9, Carbohydrate 14.3, Fiber 2.1, Sugar 1.5, Protein 5.5
FLAUTAS DE POLLO
Estas ricas y muy mexicanas flautas de pollo van a ser toda una sensación en cualquier cena de entresemana.
Provided by My Food and Family
Categories Recetas de cena
Time 20m
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Pon 2 tortillas sobre una superficie de trabajo, traslapando ligeramente sus bordes hasta alcanzar un largo de 9 pulgs. Pon 1/3 taza del pollo al centro; enrolla empezando por uno de sus lados largos. Repite con el resto de las tortillas. Afirma cada enrollado con 2 palillos de dientes, insertándolos a 3 pulgs. de cada extremo.
- Calienta el aceite a fuego medio-alto hasta alcanzar 375ºF. Pon las flautas en tandas; cocínalas durante 4 min. o hasta que estén crujientes y doradas, voteándolas una sola vez. Sácalas de la sartén y escúrrelas sobre papel toalla. Deshazte de los palillos y pon las flautas sobre un platón.
- Parte los Singles en tiras; ponlos en un tazón apto para microondas, Añade la leche. Caliéntalos a potencia ALTA durante 1 min. o hasta que los Singles estén completamente derretidos y la salsa esté cremosa; recuerda revolver cada 30 segundos. Vierte esto sobre las flautas; ponles encima la col y la salsa.
Nutrition Facts : Calories 300, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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