Flautas De Pollo With Avocado Cream

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• vegetable oil or canola oil, for frying
• 1 tablespoon butter
• 1/2 small red onion, diced
• 1 jalapeno, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 rotisserie-cooked chicken, finely shredded
• 1 cup salsa
• 1/4 cup freshly chopped cilantro leaf
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese, blend
• 1 lime, juice of
• salt
• flour tortilla
• 2 cups shredded iceberg lettuce, for serving
• 1 very ripe avocado, halved
• 1 (4 ounce) container sour cream
• 2 tablespoons fresh lime juice
• salt

Recipe

• 1 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.
• 2 preheat oven to 200 degrees f.
• 3 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.
• 4 to make the avocado cream: in a serving bowl, mash avocado, sour cream and lime juice until smooth. season with salt, to taste.
• 5 to serve, arrange flautas on a platter of shredded lettuce and serve with avocado cream on the side.