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