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    kitchenwares - 04 / May / 2020

    Chicken Flautas With Avocado Crema and Ancho Chile and Tamarind Sauce

    These chicken flautas are the ideal finger food for a party. Because the contents are baked and sealed inside a rolled tortilla, you won’t even need a fork and knife to eat them. They make a great portable bite for those times when your favorite song comes on and you *have* to bust a move.

    Chicken Flautas With Avocado Crema and Ancho Chile and Tamarind Sauce
    The KW Chronicles

    Ingredients

    For the Flautas:

    Vegetable or canola oil, for frying

    1 tablespoon butter

    1/2 small red onion, diced

    1 jalapeno, diced

    1 garlic clove, minced

    1 teaspoon ground cumin

    1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded

    1 cup salsa

    1/4 cup freshly chopped cilantro leaves

    1 cup shredded Cheddar/Monterey jack blend

    1 lime, juiced

    Salt

    16 (5 to 6-inch) flour tortillas

    2 cups shredded iceberg lettuce, for serving

    For the Avocado Cream:

    1 very ripe avocado, halved, pitted and flesh removed

    1 (4-ounce) container sour cream

    2 tablespoons fresh lime juice

    Salt 

    Directions:

    1. Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
    2. Preheat oven to 200 degrees F.
    3. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
    4. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
    5. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

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