Ingredients:
For flautas
3 cups cooked chicken breasts, shredded
2 jalapeno, diced
3 garlic cloves, minced
2 teaspoons lemon juice
1 teaspoon parsley
1/2 cup monterey jack cheese, shredded
2 tablespoons cilantro, chopped
salt and pepper to taste
10 small flour tortillas
vegetable oil
3 cups cooked chicken breasts, shredded
2 jalapeno, diced
3 garlic cloves, minced
2 teaspoons lemon juice
1 teaspoon parsley
1/2 cup monterey jack cheese, shredded
2 tablespoons cilantro, chopped
salt and pepper to taste
10 small flour tortillas
vegetable oil
For guacamole
2 avocados, diced
1 onion, diced
1 jalapeno, diced
3 tablespoons cilantro, chopped
2 teaspoons lemon juice
1/2 cup cherry tomatoes, diced
salt and pepper to taste
Directions:
Mix first 8 ingredients in a bowl, give it a good stir and set aside for 20 minutes. Fill the flautes with mixture, roll them and thrust a toothpick through to prevent form unrolling. Heat the good amout of vegetable oil in a large skillet and fry the tortillas for 3 - 4 minutes on both sides or until golden brown.
Mix all ingredients of guacamole in a large bowl and season it with salt and pepper. Place two flautas on a large plate and add guacamole on top. Serve while hot.
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