Chicken Flautas And Chipotle Crema Recipes

Steps:

• Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

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.

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
• Preheat oven to 200 degrees F.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
• To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
• To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Steps:

• 3. Heat 2 tablespoons olive oil in heavy medium skillet over medium-low heat. Add 3 pressed garlic cloves and oregano; stir 1 minute. Remove from heat. Add drained pinto beans and 1/4 cup reserved bean liquid. 4. Using potato masher, crush beans until coarsely mashed, adding more liquid by tablespoonfuls if too dry. Season mixture to taste with salt and pepper. Stir in 2 tablespoons chopped cilantro. DO AHEAD Can be made 1 day ahead. Cover and chill. 5. Puree remaining 1 cup chopped cilantro, 3 pressed garlic cloves, 3 tablespoons olive oil, 3 tablespoons New Mexico chile powder, 3 tablespoons lime juice, and 1 teaspoon salt in processor. Transfer pureed marinade to resealable plastic bag. Add chicken to bag; seal bag and turn over to coat well. Let marinate at room temperature 2 hours, turning bag occasionally. 6. Preheat oven to 400 degrees Fahrenheit. Transfer chicken with some marinade still clinging to rimmed baking sheet. Roast marinated chicken until cooked through, about 35 minutes. Cool. Cut chicken into 1/4-inch strips, discarding bones. DO AHAED Can be made 1 day ahead. Cover and chill. 7. Stack 4 tortillas and heat in microwave 30 seconds to soften. Spoon generous 2 tablespoons pinto bean mixture down center of each tortilla. Top with 2 to 3 chicken strips. Place 1 cheese strip atop chicken, then top with 3 to 4 chile strips. 8. Tightly roll tortillas around filling, securing with toothpicks. Repeat with remaining tortillas, pinto beans, chicken, cheese, and chile strips. 9. Add enough oil to heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer to pot and heat over medium heat to 360 degrees Fahrenheit to 370 degrees Fahrenheit. 10. Working with 4 flautas at a time, fry until tortillas are crisp and golden brown, turning often, 2 to 3 minutes. Transfer to paper towels to drain. Place flautas on plates and serve with guacamole, salsa, and chipotle crema.