For many years my sister in law and I have made flautas together. Now we live across the county from one another but I was so happy to hear that this tradition has been passed down to the next generation. Flautas are so satisfying, crisp fried tortillas with a chicken and cheese filling. I updated our old recipe to make them corn and grain free as well as dairy free. They make the perfect appetizer or meal, just serve with fresh salsa (pico de gallo), sour cream or guacamole and devour away! They are a hit with everyone, young and old alike.
Add avocado oil to a medium saucepan and turn heat to medium low and add onions and sauté until onions are softened, about 15 minutes. Add garlic and jalapeños and cook for another 10-15 minutes or until softened.
Once chicken mix has cooled add it to a bowl along with queso. Season with sea salt. Before tortillas can be rolled they need to be softened. Grain free and corn tortillas will be more prone to breaking so warming them is very important. I steam 2 at a time on a dinner plate or cookie drying rack over boiling water. Alternatively you can cover them with a damp tea towel and microwave for about 30 seconds.
Place about 2 tablespoons of the filling in the tortilla. Roll the tortilla carefully and as tight as possible to form a cylinder. Secure tortilla with 2-3 toothpicks and set aside and cover with a damp tea towel while the oil heats and you roll the remainder of the flautas.
Pour avocado oil into frying pan (I use a cast iron skillet) to a depth of about 1 inch. Heat until a small cube of bread or piece or tortilla rises to the surface, bubbles before turning golden.
Fry the flautas, 3 at a time, for 3-4 minutes, turning frequently, until golden and crispy. Place on paper towel to absorb excess oil and serve with toppings of your choice.
Ingredients
Directions
Add avocado oil to a medium saucepan and turn heat to medium low and add onions and sauté until onions are softened, about 15 minutes. Add garlic and jalapeños and cook for another 10-15 minutes or until softened.
Once chicken mix has cooled add it to a bowl along with queso. Season with sea salt. Before tortillas can be rolled they need to be softened. Grain free and corn tortillas will be more prone to breaking so warming them is very important. I steam 2 at a time on a dinner plate or cookie drying rack over boiling water. Alternatively you can cover them with a damp tea towel and microwave for about 30 seconds.
Place about 2 tablespoons of the filling in the tortilla. Roll the tortilla carefully and as tight as possible to form a cylinder. Secure tortilla with 2-3 toothpicks and set aside and cover with a damp tea towel while the oil heats and you roll the remainder of the flautas.
Pour avocado oil into frying pan (I use a cast iron skillet) to a depth of about 1 inch. Heat until a small cube of bread or piece or tortilla rises to the surface, bubbles before turning golden.
Fry the flautas, 3 at a time, for 3-4 minutes, turning frequently, until golden and crispy. Place on paper towel to absorb excess oil and serve with toppings of your choice.