Crispy Flautas Recipe
roasted chicken, cheddar jack cheese, corn salsa, flour tortilla, topped with chipotle mayo & pico de gallo, served with jalapeno jelly.
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Ingredients
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Flautas (filling & assembly)
Corn Salsa
Chipotle Mayo & Garnishes
Optional finishing
Method
Flautas (filling & assembly)
Prepare shredded chicken
If chicken is not cooked, roast or poach about 1 lb chicken breasts or thighs until internal temperature reaches 165°F, let rest 5 minutes, then shred finely with two forks. Measure 2 cups shredded chicken.
Season filling
In a medium bowl combine shredded chicken, 1.5 cups shredded cheddar-jack, 1 cup corn salsa, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until evenly combined. Taste and adjust seasoning.
Assemble flautas
Lay one warm tortilla on a work surface. Place about 1/4 cup of the chicken-cheese-corn mixture in a line about 1.5 inches from the edge. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling (should make 8 flautas).
Chill briefly (optional)
Place rolled flautas seam-side down in the fridge for 10 minutes to help them hold their shape during frying.
Fry flautas
In a heavy skillet or shallow pot, pour enough vegetable oil to reach about 1/2 inch depth (about 1 cup). Heat oil over medium-high until it reaches 350°F (or a small piece of tortilla sizzles immediately). Fry flautas in batches, seam-side down first, 2–3 minutes per side until golden brown and crisp. Use tongs to turn carefully. Transfer to a wire rack or paper-towel-lined tray and immediately season lightly with a pinch of salt.
Corn Salsa
If using frozen corn, thaw and pat dry. In a small bowl combine 1 cup corn, 1/4 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and refrigerate until assembly to let flavors marry.
Chipotle Mayo & Garnishes
Make chipotle mayo
In a small bowl whisk together 1/2 cup mayonnaise, 1 minced adobo chipotle pepper, 1 tsp adobo sauce, 1/2 tsp fresh lime juice and up to 1 tsp water to reach a drizzleable consistency. Taste and adjust heat or acidity as desired.
Plate and serve
Arrange 3–4 flautas per plate. Drizzle with chipotle mayo, spoon 2 tbsp pico de gallo over or beside the flautas, and add a dollop (about 1 tbsp) of jalapeño jelly per plate for dipping. Garnish with chopped cilantro and lime wedges. Serve immediately while flautas are hot and crisp.