BAKED CHIPOTLE CHICKEN FLAUTAS
Provided by Food Network
Time 44m
Yield 5 Servings
Number Of Ingredients 10
Steps:
- 1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
TURKEY FLAUTAS
This has been a Thanksgiving staple in MY house, since I was a kid. Each year I try to share it so that others might have the opportunity to add it to their traditions... and get rid of that turkey It can also be made with chicken, so it's a year round favorite too!! Recipe makes 6, but can easily be doubled, tripled, quadrupled... etc. We had about 30 made this year, and with 7 adults and 3 kids they were gone in a heartbeat!
Provided by Chaya Madre
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In Bowl, combine cooked turkey, shredded Monterey Jack cheese, mayo and cumin. Place mixture down the center of each flour tortilla. Roll tortillas around fillings and pick each with a wooden toothpick to hold tortilla together. In large skillet, in hot oil, fry tortillas until crisp and golden brown. Drain tortillas on paper towels, remove toothpicks. Serve flautas with desired toppings and Mexican condiments such as sour cream, guacamole and salsa.
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
- Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
- Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
CHIPOTLE TURKEY FLAUTAS
Steps:
- Saute onion in 1 TBSP oil until clear, add garlic, turkey and chipotle marinade and stir until warm, add shredded cheese and mix until cheese begins to melt. Put 1 large spoonful of turkey mixture into a tortilla and roll up tightly. Repeat with remaining ingredients. Prepare another skillet with oil on low heat. Put rolled tortillas in skillet and turn up heat to brown on both sides. Repeat with all tortillas. Place flautas into casserole and cover with more shredded cheese. Heat in 325 degree oven until cheese melts.
BAKED CHIPOTLE CHICKEN FLAUTAS
Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro.
Provided by Mission Foods
Categories Mission®
Time 44m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
- Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
- In a small bowl mix together the canola oil and remaining ground chipotle pepper.
- Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
- Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 36.3 g, Cholesterol 217 mg, Fat 37.5 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 7.2 g, Sodium 2163.1 mg, Sugar 0.8 g
CRISPY BAKED CHICKEN FLAUTAS
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
- Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
- Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.
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CHIPOTLE-BUTTER TURKEY RECIPE - JUSTIN CHAPPLE | FOOD
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5/5 (1)Category TurkeyServings 10-12Total Time 3 hrs 30 mins
- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly. Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
- Run your fingers under the turkey breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the head of garlic, the lime wedges and the thyme and oregano sprigs. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
- Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
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