Chicken and Cheese Flautas

Name: Chicken and Cheese Flautas
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 cup tomato, seeded and chopped; 1/4 cup white onion, chopped; 1 teaspoon serrano pepper, seeded and finely chopped; 1/4 cup cilantro, chopped; 1 1/2 tablespoons lime juice; 1/8 teaspoon ground black pepper; 1/4 teaspoon kosher salt; 1/2 cup plus 1 tablespoon cooking oil, divided; 1/4 cup white onion, chopped; 1/2 teaspoon garlic, finely chopped; 1 1/4 cups rotisserie chicken, shredded; 1/3 cup tomato, seeded and chopped; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 cups shredded Chihuahua cheese or Oaxaca cheese; 10 corn tortillas; 3/4 cup Mexican crema; 1 package (8 oz.) queso fresco, crumbled

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

Chicken and Cheese Flautas are one of Mexico’s favorite dishes that you’ll savor down to the last bite.
https://www.vvsupremo.com/recipe/flautas-de-pollo-y-queso/

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

Chicken and Cheese Flautas are one of Mexico’s favorite dishes that you’ll savor down to the last bite.
https://www.vvsupremo.com/recipe/flautas-de-pollo-y-queso/

Saved

Ingredients

30 minutes

4 servings

Pico de Gallo:
1 cuptomato, seeded and chopped
1/4 cupwhite onion, chopped
1 teaspoonserrano pepper, seeded and finely chopped
1/4 cupcilantro, chopped
1 1/2 tablespoonslime juice
1/8 teaspoonground black pepper
1/4 teaspoonkosher salt
Flautas:
1/2 cupplus 1 tablespoon cooking oil, divided
1/4 cupwhite onion, chopped
1/2 teaspoongarlic, finely chopped
1 1/4 cupsrotisserie chicken, shredded
1/3 cuptomato, seeded and chopped
1/4 teaspoonkosher salt
1/4 teaspoonground black pepper
2 cupsshredded Chihuahua cheese or Oaxaca cheese
10corn tortillas
3/4 cupMexican crema
1 package (8 oz.)queso fresco, crumbled

Saved

Steps

30 minutes

1

Pico de Gallo: In a medium bowl, combine the tomatoes, onion, serrano pepper, cilantro, lime juice, salt, and pepper. Mix and set aside.
2

Heat 1 tablespoon of oil in a medium skillet over medium heat for 2 minutes. Add the onion and sauté for 1 minute. Add the garlic and sauté for 30 seconds.
3

Add the chicken, tomato, salt, and pepper. Cook for 2 minutes and set aside.
4

In a bowl, combine the chicken mixture with the shredded cheese.
5

Warm the tortillas for 1 minute or until they are slightly soft (you can use the microwave or a skillet).
6

Fill each tortilla with about 3-4 tablespoons of the chicken mixture. Roll up each tortilla and secure with a toothpick. Set aside.
7

Heat 1/2 cup of oil in a medium skillet over medium heat for 3 minutes. Fry 5 flautas at a time until golden and crispy, about 4-5 minutes.
8

Transfer the flautas to a paper towel using tongs. Remove the toothpicks before serving. Serve each portion with about 2 tablespoons of crema, 3 tablespoons of queso fresco, and 3 tablespoons of pico de gallo. Enjoy!