Wednesday, November 8, 2017

Chicken and Jalapeno Flautas with Avocado Crema

My husband's continued affair with Mexican Food challenges me to make up new recipes to keep him fed and happy.  I had some leftover rotisserie chicken and decided to make Flautas.  I don't deep fry anymore, but if you spray them with Pam or brush them with oil, then bake at high heat they are nice and crispy.

I have always wondered exactly what is the difference between Flautas and Taquitos.

I decided to Google it and I found the following:

 Flautas = Flour Tortilla
Taquitos = Corn Tortilla, often fried


8 Flour Shells (I like the soft taco size)
1.5 cups of shredded chicken
1 package of cream cheese
1 jalapeno seeded and chopped
3 green onions, stems removed, and diced, mostly white parts and some green
1 cup of  Colby Jack Cheese or Pepper Jack
1/2 lime, juiced
1/2 tsp onion powder
1/2 tsp garlic powder

Avocado Crema:

I ripe Avocado seeded and peeled
1/2 cup Sour Cream
1/2 Lime juiced


First thing, take your cream cheese and flour shells out of the fridge and let them come to room temperature.

While this is happening, make your Crema, by mixing the avocado, sour cream and lime juice

Mix the chicken, cream cheese, jalapeno, onions, cheese, lime juice, onion and garlic powder, mix well.

Put a shell down and place the mixture off to one side, roll tightly and place on a sheet pan

Spray each shell with Pam or brush with oil lightly

Cook at 400 for 15 minutes or nicely browned

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