Crispy Corn Tortillas With Chicken And Cheddar Recipe 455

CRISPY CORN TORTILLAS WITH CHICKEN AND CHEDDAR RECIPE - (4.5/5)

Steps:

• Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas. In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas. In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.

CORN, CHEDDAR AND RED ONION TORTILLA

Steps:

• Smoke the corn according to the directions below. When it is cool enough to handle, strip the kernels from the cobs.
• Pour enough cold water over the potatoes in a 3-quart saucepan to cover them by a few inches. Bring the water to a boil over medium-high heat, then adjust the heat so the water is at a gentle boil. Cook until the potatoes are tender when poked with a fork, 20 to 30 minutes, depending on the size of the potatoes. Drain the potatoes, and cool them to room temperature. Peel them, if you like, and cut them into 1/2-inch slices.
• Position the rack in the center of the oven and preheat the oven to 325 degrees F.
• Heat 3 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onions, season them lightly with salt and pepper and cook, stirring occasionally, until they are wilted but not browned, about 6 minutes.
• Beat the eggs, milk and 1 1/2 teaspoons salt together in a large bowl until thoroughly blended. Stir in the corn kernels and cheese.
• Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat the sides as much as possible. Gently stir the sliced potatoes into the skillet and cook them a minute or two to warm them through.
• Reduce the heat to medium-low and pour the egg mixture into the skillet. Don't stir. In about a minute, the egg should begin to bubble in a few spots around and near the edges. If it starts to bubble sooner, lift the pan from the heat and reduce the heat slightly. Wait a minute and return the pan to the heat. Cook until the edges are lightly browned (check by carefully slipping a thin metal spatula or knife along the edge of the tortilla), about 5 minutes.
• Set the skillet in the oven and cook until the top is puffed and brown and the center is firm to the touch, 25 to 30 minutes.
• Serve the tortilla hot after letting it rest 5 minutes, warm after resting 30 to 40 minutes, or cooled completely to room temperature. In any case, run a thin, flexible spatula around the sides, then underneath to make sure the tortilla hasn't stuck to the pan. Serve the hot tortilla right from the pan.
• You can serve the warm or room temperature tortilla from the pan as well or, if you're feeling adventurous and have strong wrists, invert it onto a plate as follows: make sure the tortilla is not stuck to any part of the pan. Cover the pan with a plate that is at least 2 inches wider than the pan. Working about one foot over a counter, hold the handle of the skillet with one hand and clamp the plate over the top of the skillet with the other. Invert the skillet over the plate in one quick motion, then lower the plate onto the counter and lift off the skillet. You can also cut the tortilla into wedges in the pan and lift them to individual serving plates.
• Trim the husk and as much of the silk as you can from the ears.
• Season the corn by rubbing the ears lightly with olive or vegetable oil.
• Smoke the kernels until they are tender and browned, about 20 minutes, checking the corn for doneness after about 15 minutes.

CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN

Steps:

• Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
• Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
• Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
• Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
• Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
• Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
• Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
• Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
• ENJOY!