Description
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.
Ingredients
- 1 teaspoon vegetable oil
- ½ green bell pepper, chopped
- ½ onion, finely diced
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 (1 ounce) package taco seasoning mix
- ¾ cup water
- 1 (10 ounce) package corn tortillas (such as Ortega®)
- ½ cup shredded Cheddar cheese
- 1 cup salsa
- 24 toothpicks
- 2 cups vegetable oil for frying
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6