Crisp flautas are usually fried and full of fat. This recipe offers a grilled and reduced fat version. Serve wtih pico de gallo and non-fat sour cream, unless you don’t give a hoot and have major oink tendencies like myself, in which case, go hog wild and use full-fat stuff.
Ingredients: [‘chicken breasts’, ‘salt and pepper’, ‘chicken stock’, ‘onion’, ‘poblano pepper’, ‘green bell pepper’, ‘canned tomato’, ‘corn tortillas’, ‘cooking spray’]
Quantity of Ingredients: [“4 chicken breasts, bone in “,” salt and pepper, to taste “,”2 tablespoons chicken stock, plus extra for tortillas “,”1 onion, chopped “,”1/2 poblano pepper, chopped “,”1/2 green bell pepper, chopped “,”1 cup canned tomato, drained and chopped “,”12 corn tortillas”,” cooking spray”]
Number of Servings: 6
Steps: [“Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it’s cooked through, remove bones and skin and shred the chicken.”, ‘Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.’, ‘Add tomatoes and shredded chicken and simmer for 10 minutes.’, ‘Remove from heat, cool and drain any excess liquid.’, ‘Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.’, ‘Place seam side down on medium flame on grill and turn while cooking until crispy – about 5-7 minutes.’, ‘You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.’]