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Chicken Flautas

Chicken Flautas

© Marcos Castillo | Dreamstime.com

A three-flauta dinner for one, please. These crispy chicken flautas will require some at-home frying skill, but nothing too difficult for frying newbies. Just be sure to choose the right oil and watch for splashes.

Ingredients

  • 12 corn tortillas
  • 2 chicken breasts, boneless and skinless
  • 1/4 Cup oil
  • 3 cloves garlic
  • 1/2 Teaspoon salt
  • 1 large tomato
  • 1 hot pepper
  • 1/8 onion
  • 5 sprigs of cilantro
  • Sour cream, for garnish
  • Guacamole, for garnish

Servings4

Calories Per Serving444

Folate equivalent (total)18µg4%

Riboflavin (B2)0.1mg11.2%


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
  • 1/4 cup chopped cilantro leaves and tender stems, plus more for serving
  • 2 teaspoons fresh lime juice
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 6 flour tortillas (each 8 inches)
  • Pico de gallo, for serving
  • Sour cream, for serving

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.

Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.


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