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El Potro Sampler Recipe

Name: El Potro Mexican Restaurants El Potro Sampler Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 0.5 cups refried beans; 0.75 cups shredded cheddar or Mexican blend cheese; 1 each large flour tortilla; 0.25 cups chopped onion; 1 tbsp chopped cilantro; 1 cups vegetable oil for frying; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 cups cooked shredded chicken; 0.5 cups shredded cheddar or Mexican blend cheese; 2 each small flour tortillas (6–8 inch); 0.5 cups vegetable oil for frying; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp salt; 2 each fresh jalapeños; 0.5 cups cream cheese, softened; 0.25 cups shredded cheddar; 0.25 cups all-purpose flour; 1 each egg, beaten; 0.5 cups bread crumbs; 0.5 cups vegetable oil for frying; 0.25 tsp salt; 1 each large flour tortilla; 0.75 cups cooked shredded chicken; 0.75 cups shredded cheese (Mexican blend); 1 tbsp butter or oil for skillet; 1 tbsp sliced green onions (optional); 1 each small corn tortilla

Inspired by El Potro Mexican Restaurant

Time1h

Serves1

1 chicken chimichanga, 2 chicken flautas, 2 jalapeno poppers, 1 chicken quesadilla, 1 street taco, pico de gallo, guacamole, and sour cream.

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Ingredients

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Chicken Chimichanga

2 cups cooked shredded chicken

1/2 cups Refried beans

3/4 cups shredded cheddar or Mexican blend cheese

1 each large flour tortilla

1/4 cups chopped onion

1 tbsp chopped cilantro

1 cups vegetable oil for frying

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

Chicken Flautas (2)

1 cups cooked shredded chicken

1/2 cups shredded cheddar or Mexican blend cheese

2 each small flour tortillas (6–8 inch)

1/2 cups vegetable oil for frying

1/4 tsp Ground cumin

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Jalapeño Poppers (2)

2 each fresh jalapeños

1/2 cups cream cheese, softened

1/4 cups shredded cheddar

1/4 cups 00 bread flour

1 each egg, beaten

1/2 cups bread crumbs

1/2 cups vegetable oil for frying

1/4 tsp Celtic sea salt

Chicken Quesadilla (1)

1 each large flour tortilla

3/4 cups cooked shredded chicken

3/4 cups shredded cheese (Mexican blend)

1 tbsp butter or oil for skillet

1 tbsp sliced green onions (optional)

Street Taco (1)

1 each small corn tortilla

1/4 cups thinly sliced cooked chicken (or a spoonful of shredded)

1 tbsp finely chopped onion

1 tsp chopped cilantro

1 each lime wedge

1/8 tsp Celtic sea salt

Dips & Garnishes

1/2 cups pico de gallo (fresh)

1/2 cups Guacamole

1/2 cups Sour cream

Method

Chicken Chimichanga

Prepare filling

In a bowl, combine 2 cups shredded cooked chicken, 1/2 cup refried beans, 3/4 cup shredded cheese, 1/4 cup chopped onion, 1 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined.

Assemble

Place the large flour tortilla flat. Spoon the filling down the center leaving a 1–2 inch border. Fold the sides in, then roll tightly to enclose, tucking ends under to form a sealed package.

Fry until golden

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (if you have a thermometer). Carefully place the chimichanga seam-side down. Fry 2–3 minutes per side until deep golden brown and crisp, turning gently so all sides brown evenly. Reduce heat if oil smokes. Total fry time ~6–8 minutes. Transfer to a paper towel-lined plate to drain.

Finish

Let rest 1–2 minutes, then slice in half if desired. Serve with pico de gallo, guacamole and sour cream on the side.

Chicken Flautas

Season chicken

In a bowl combine 1 cup shredded chicken, 1/2 cup shredded cheese, 1/4 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt. Mix well.

Fill and roll

Warm the small flour tortillas slightly (15–20 seconds in microwave) so they are pliable. Place about 1/2 cup of the chicken mixture near one edge of each tortilla and roll tightly to form flautas. Secure each with a toothpick if needed.

Fry until crisp

Heat 1/2 cup vegetable oil in a skillet over medium heat (oil depth about 1/4 inch). Fry flautas seam-side down first, turning to brown all sides, about 2–3 minutes per side, until crisp and golden. Remove to paper towels to drain. For two flautas you may cook both at once depending on pan size.

Jalapeño Poppers

Prep jalapeños

Slice jalapeños lengthwise and remove seeds and membranes using a spoon or knife (wear gloves if sensitive). Pat dry.

Make filling

In a bowl, combine 1/2 cup softened cream cheese, 1/4 cup shredded cheddar, and 1/4 tsp salt. Mix until smooth.

Fill and bread

Fill each jalapeño half with the cream cheese mixture. Lightly dust each with flour, dip in beaten egg, then coat with bread crumbs, pressing crumbs to adhere.

Fry or bake

For frying: heat 1/2 cup oil in a small skillet to medium-high and fry poppers 2–3 minutes per side until golden and cheese is hot. For baking: place on a parchment-lined sheet, spray lightly with oil and bake at 400°F for 12–15 minutes until golden. Drain on paper towels if fried.

Chicken Quesadilla

Assemble

Heat a skillet over medium heat and add 1 tbsp butter or oil. Place 1 large flour tortilla in skillet, sprinkle half with 3/4 cup shredded cheese, 3/4 cup shredded chicken and optional green onions, then fold the tortilla over (or place a second tortilla on top).

Cook

Cook 2–3 minutes per side until cheese melts and tortilla is golden brown and crisp. Press gently with a spatula to help sealing. Remove to a cutting board and slice into wedges.

Street Taco

Warm tortilla

Warm the small corn tortilla in a dry skillet over medium heat about 20–30 seconds per side or slightly char on an open flame for a few seconds; keep warm wrapped in a cloth.

Assemble taco

Place about 1/4 cup thinly sliced or shredded cooked chicken on the tortilla, top with 1 tbsp finely chopped onion and 1 tsp chopped cilantro, season lightly with 1/8 tsp salt and squeeze the lime wedge over the taco. Serve immediately.

Dips & Garnishes

Serve accompaniments

Spoon 1/2 cup pico de gallo, 1/2 cup guacamole and 1/2 cup sour cream into small ramekins. Arrange them on the plate with the chimichanga, flautas, jalapeño poppers, quesadilla wedges and street taco. Use pico and sour cream for chimichanga and flautas, guacamole for quesadilla and poppers, and extra pico for the taco as desired.