Phenas Baked Turkey Flautas A1 Recipes

Steps:

• Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
• Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
• Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

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.

Steps:

• Preheat oven to 425 degrees.
• Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
• In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
• Add goat cheese mixture to ground turkey, stir to combine.
• Spray a cookie sheet lightly with olive oil.
• Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla. Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
• Spray tops of tortillas lightly with olive oil.
• Bake for 20-25 minutes or until crisp and golden brown.
• These should served warm and topped with: sour cream, salsa, guacamole, shredded cheese or any dipping sauce of your liking.

Steps:

• In Bowl, combine cooked turkey, shredded Monterey Jack cheese, mayo and cumin. Place mixture down the center of each flour tortilla. Roll tortillas around fillings and pick each with a wooden toothpick to hold tortilla together. In large skillet, in hot oil, fry tortillas until crisp and golden brown. Drain tortillas on paper towels, remove toothpicks. Serve flautas with desired toppings and Mexican condiments such as sour cream, guacamole and salsa.

Steps:

• Preheat oven to 350 degrees F.
• Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
• In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
• Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
• Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
• Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Mash potatoes with milk and salt. Stir in Add Chihuahua cheese.
• Heat 1/2 inch oil in a deep skillet over medium heat.
• Meanwhile, wrap tortillas in a dish towel or paper towel and microwave on high power for 2 minutes. If you don't steam them, they will crack when you roll them.
• Fill each tortilla with a spoonful of the mashed potato mixture, roll tightly, and secure with a toothpick.
• When oil is hot enough to make the flautas sizzle, put 6 to 8 flautas in the oil; make sure there is room between them or they won't cook evenly. Fry until golden brown and crispy, about 5 minutes. If the oil doesn't completely cover the flautas, flip over and fry the other sides. Drain on paper towels. Serve hot.

Steps:

• Preheat oven to 425 degrees.
• Rub beef with 2 Tbsp. softened butter and mayonnaise (all sides).
• Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes.
• Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned).
• Melt 2 Tbsp. butter in medium saucepan, over medium heat. Add onions, garlic and mushrooms. Cook until onions are translucent, about 5 minutes, stirring occasionally. remove from heat.
• Remove beef from oven, reserve juice from pan. Place beef on a plate and let cool.
• In a medium bowl, add 2 Tbsp. softened butter, pate, garlic powder, mustard, 2 Tbsp. A1, salt and pepper. Mix well together until it become a spreadable consistency.
• Set oven temperature to 450 degrees.
• Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides), place 2nd puff pastry sheet over top of beef. Bring all ends of puff pastry together to seal by pinching the ends. Cut a few slits on top of puff pastry. Brush puff pastry with egg yolk. Bake in oven for 20 minutes, then lower temperature to 425 degrees. Let bake for another 45 minutes or until pastry is golden brown.
• In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp. A1 sauce. Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes). Remove from heat and strain into a bowl.
• Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy!