Chicken and Avocado Cream Flautas

Votes: 2

How to Make - Chicken Flautas with Avocado Cream

Time: 40 min.
Complexity: easily
Quantity: 16 tubes

Mexican flautas (Spanish) flauta Flautas (also known as flutes) or taquitos are small tubes of corn or wheat tortillas filled with a variety of fillings, including meat, chicken, cheese, vegetables, and seasonings. The filling is then rolled into tortillas, secured with toothpicks, and deep-fried until golden brown. Make incredibly delicious, savory flautas with grilled chicken, cheese, and salsa and serve them with guacamole or a simpler avocado crema—a mixture of avocado, sour cream, and lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flautas

1 grilled chicken, skin removed, meat finely chopped
16 tortillas (diameter 12 – 15 cm.)
1 tbsp (15 g) butter
Half a medium red onion, diced
1 jalapeño, diced
1 clove garlic, minced
1 tsp ground cumin
0.5 tsp cayenne pepper
1 cup salsa
1/4 cup chopped cilantro leaves
1 cup of a mixture of grated Cheddar and Monterey Jack cheeses
Juice of 1 lime
2 cups shredded iceberg lettuce, for serving
Vegetable oil for deep-frying
Additional device: skewers

Avocado cream

1 very ripe avocado, cut in half, pit removed, flesh scooped out
120 g sour cream
2 tablespoons lime juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tortilla, grilled chicken, Avocado, lime juice, cheddar cheese, Monterey Jack cheese, salsa sauce, ground cayenne pepper, cumin, sour cream

Cooking the dish according to the recipe:

Pour vegetable oil into a large saucepan to a depth of 5 cm. Heat over medium heat until a deep-fry thermometer registers 190°C.
Prepare the filling.

In a skillet over medium heat, melt the butter and sauté the onion and jalapeño for 5 minutes, until softened. Add the garlic, cumin, and cayenne pepper. Cook for another 2 minutes, until fragrant. Then add the chicken and salsaStir. Remove the pan from the heat and stir in the cilantro, cheese, and lime juice. Cool slightly.

Preheat oven to 95°C.
Prepare flautas.

Assemble 4 tortillas at a time. Place a heaping spoonful of filling on each tortilla, roll tightly, and secure with a toothpick. Using tongs, lower each flauta into the hot oil, wait until the tortilla hardens, and then remove the tongs.
Fry for about 2 minutes, until golden brown. Then transfer the finished flautas to a plate lined with paper towels and immediately sprinkle with salt. Keep the finished rolls on a baking sheet in the oven to keep them warm while you fry the next batch.
Make avocado cream.

In a bowl, mash the avocado with sour cream and lime juice until smooth. Season with salt to taste. Serve the flautas on a bed of shredded lettuce with avocado cream dip.