Ingredients
Equipment
Method
Directions:
- In a skillet, heat the olive oil or avocado oil over medium heat. Add the chopped onion and minced jalapeño, sautéing until softened, about 3-4 minutes.
- In a mixing bowl, combine the sautéed onion and jalapeño with the shredded chicken, ground cumin, chili powder, kosher salt, garlic powder, paprika, green chiles, and lime juice. Mix well until all ingredients are fully incorporated.
- Lay a flour tortilla on a clean surface. Spoon about 2-3 tablespoons of the chicken mixture onto the center of the tortilla. Sprinkle with a bit of shredded cheese. Roll the tortilla tightly around the filling and secure it with a toothpick if necessary. Repeat with the remaining tortillas and filling.
- In the same skillet, add more oil if needed and heat over medium-high heat. Once hot, carefully place 2-3 flautas in the skillet, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- Serve the flautas hot accompanied by shredded lettuce, pico de gallo, salsa, guacamole, sour cream, chopped green onion, and crumbled queso fresco. Enjoy the delightful crunch and delicious flavors with every bite!
Notes
- For a healthier version, consider baking the flautas instead of frying.
- Experiment with different fillings! Ground beef or black beans make excellent alternatives.
- If you're short on time, feel free to use canned green chiles and pre-shredded cheese.