Recipe: Flautitas de Pollo



Photography by Tracy Rassett

 

Maudie’s Tex-Mex shares their family-friendly recipe that will satisfy hungry tummies and keep everyone at the table happy.

 

Flautitas de Pollo

​​Makes 30 flautitas

Flautita Chicken Filling:

  • 1 ¼ C Diced Onions
  • 1 ½ Tbsp Finely Diced Serrano  
  • *can be omitted or reduced
  • 2 ½ C Diced Tomatoes
  • 1 ¾ lbs Shredded Chicken
  • 1/3 C Chicken Stock
  • 4 tsp Oil of your choice
  • 4 oz Shredded Jack Cheese
  • Salt and Pepper to taste

For Flautitas:

  • 30 4” Corn Tortillas

To Make the Filling:

  • In a saucepan over medium heat, sauté onions in oil for 1-2 minutes then add serranos and cook for 2 more minutes until soft.
  • Add diced tomatoes, sauté for 2 more minutes
  • Add shredded chicken and stir. Add stock and salt and pepper to taste. Bring to a boil.
  • Once chicken is hot, place into a strainer to drain off excess liquid. After chicken is drained, place it in a pan to cool.
  • Once chicken is cool, add the jack cheese.

To Make the Flautitas:**

  1. Rub tortilla with a little oil and place 1.5 oz of chicken along middle of tortilla.
  2. Roll up tightly and secure with a toothpick.
  3. In saucepan, heat oil to 350° and fry flautitas for 4-5 minutes until crispy.
  4. Serve on a bed of shredded lettuce, topped with a sprinkle of cotija cheese, cilantro and pickled red onions. Dip in Maudie’s Tomatillo­ Avocado Sauce or your favorite dipping sauce.
  5. **For a healthier version, place flautitas on a foil-lined baking sheet. Bake at 400° for 15 minutes, turning once, until desired crispiness.

 

 

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