Clean out the Fridge Friday: Flautas

It’s Clean-out-the-Fridge Friday, and I found two kinds of tortillas, gouda and mixed cheddar cheeses, a browning avocado, a tiny bit of cucumber slices, homemade salsa and chicken breasts.  It’s been a while since I’ve made flautas, I thought, and they would make a great dinner for movie night.   (Yeah, Fantastic Mr. Fox!)

Flautas are super easy to make.  I grated the gouda and mixed with the other grated cheese and salsa.  I steamed 3 chicken breasts and then cut into bite-sized cubes.  In a large bowl, I mixed all together with a ¼ teaspoon ground cumin.   The chicken mixture is spooned onto the tortillas and wrapped tightly, then secured with a toothpick.

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Most flauta recipes suggest heating vegetable oil in skillet, and dipping both sides of the tortilla in the oil.  That method DOES make a super flaky flauta, but I’ve found it is almost as good and definitely less fattening to brush the rolled flautas with a melted butter / olive oil mixture.

Bake at 350 degrees for about 20 minutes, until the tortillas are a little crispy and golden brown.

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I served this with a guacamole dipping sauce, made from plain yogurt, salt, garlic, cumin (remember?  I found 3 jars in my latest kitchen organization), the leftover cucumber slices, and the avocado.  Here’s the result – super tasty with the flautas.

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