Veggie Flautas With Skinny Guacamole Recipes

SKINNY GARLIC GUACAMOLE

Steps:

• Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
• Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
• In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping.

SAUTEED VEGGIE FLAUTAS

Steps:

• Combine mushrooms, pepper, onion, zucchini, garlic, oil, paprika, salt, & pepper in a deep skillet. Mix well, until all veggies are coated in oil. Cover and cook on Med/Low for about 20 minutes, or until veggies are mostly tender.
• Place a 1 ½" thick lines across the bottom area of tortilla. Sprinkle with cheese. Flip the flap below the veggies up on top of them, then roll closed. Push any loose veggies into the sides. Slightly flatten, to create "stability" when frying.
• Coat bottom of skillet with vegetable oil, at medium or med/high heat. Place 2 flautas at a time in the skillet, face down. Cook both until golden on both sides.
• Garnish with avocado, sour cream, and/or salsa. Compliment with rice & beans.

CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE

Steps:

• FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
• Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
• Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
• Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
• Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
• Drain on paper towels and serve with Chunky Guacamole.
• CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
• Add remaining guacamole ingredients, and gently toss to combine.
• Season to taste with salt and pepper. Serve immediately.

VEGGIE FLAUTAS WITH SKINNY GUACAMOLE

Steps:

• Saute the portobello strips.
• Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet.
• Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar.
• Seal rolled tortilla with 2 or 3 tooth picks.
• Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt.
• Place seam side down on a baking dish.
• Bake in a preheated 375 F oven until crisp, about 20 minutes.
• Skinny Guacamole:.
• Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree.
• Add the avocado, in pieces, and the sour cream, processing just enough to combine.
• Season to taste with salt, pepper and fresh lemon juice.
• Rinse scallions with cold water, chop with a knife, and stir in by hand.
• To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes.
• Top with 3 baked flautas per plate.
• Serve the guacamole in individual dipping bowls or drizzle on top of flautas.
• Serve with bottled picante sauce.