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Recipe: Chicken Flautas Appetizers
Similar Categories: Chicken, Flautas, Appetizers
Serving Size : 32
2 cups finely shredded or chopped cooked chicken
2/3 cup picante sauce
1/4 cup sliced green onions
3/4 teaspoon ground cumin
32 corn tortillas -- (6-inch)
vegetable oil
2 cups shredded Monterey jack cheese -- (8 oz.)
Combine chicken, picante sauce, onion and cumin. Mix well. Heat 1/2 inch
oil in small skillet until hot. Quickly fry each tortilla until soft (about
5 seconds on each side). Drain on paper towels.
Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down the center
of each tortilla. Roll tightly and secure (if necessary, with wooden
toothpick). Place seam side down on baking sheet.
Bake in preheated 400F oven 18 to 20 minutes, until crisp.
Serve warm with guacamole and picante sauce.
These may be frozen before baking to serve later.
2 cups finely shredded or chopped cooked chicken
2/3 cup picante sauce
1/4 cup sliced green onions
3/4 teaspoon ground cumin
32 corn tortillas -- (6-inch)
vegetable oil
2 cups shredded Monterey jack cheese -- (8 oz.)
Combine chicken, picante sauce, onion and cumin. Mix well. Heat 1/2 inch
oil in small skillet until hot. Quickly fry each tortilla until soft (about
5 seconds on each side). Drain on paper towels.
Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down the center
of each tortilla. Roll tightly and secure (if necessary, with wooden
toothpick). Place seam side down on baking sheet.
Bake in preheated 400F oven 18 to 20 minutes, until crisp.
Serve warm with guacamole and picante sauce.
These may be frozen before baking to serve later.
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