Flautas Dippers Recipe

Poach the chicken

Place chicken breasts in a medium saucepan and add chicken broth (or water) to cover. Add 1/2 tsp salt and a pinch of black pepper. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and simmer 12–15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes.

Shred and season

Using two forks, shred the warm chicken into a bowl. Stir in olive oil, ground cumin, garlic powder, remaining 1/2 tsp salt, 1/2 tsp black pepper, and lime juice. Taste and adjust seasoning. Fold in shredded cheddar or Mexican blend cheese so it binds slightly to the chicken.

Assemble flautas

Warm tortillas briefly (20–30 seconds per side) in a dry skillet or microwave under a damp towel so they are pliable. Place about 2–3 tablespoons of the shredded chicken mixture near one edge of each tortilla and roll tightly, tucking as you go, creating a seam on the bottom. Secure seam by placing seam-down on a tray. Repeat with remaining tortillas and filling.

Fry until crisp

Pour vegetable oil into a heavy skillet to a depth of 1/2–3/4 inch and heat over medium-high to 350°F (175°C) if using a thermometer. Carefully place 3–4 flautas seam-side down in the hot oil, do not overcrowd. Fry 2–3 minutes per side, turning with tongs, until golden brown and crisp. Transfer to a wire rack or paper towels to drain. Repeat with remaining flautas. Keep warm in a 200°F (95°C) oven if desired.

Finish and serve

Arrange flautas on a platter, garnish with chopped cilantro and lime wedges. Serve hot with roasted pepper ranch for dipping.

Combine roasted red pepper, mayonnaise, buttermilk, sour cream, cilantro, chives (or green onion), garlic clove, white vinegar, honey, smoked paprika, salt, and black pepper in a blender or food processor.

Blend until smooth and creamy. If the sauce is too thick, add additional buttermilk, 1 tablespoon at a time, until desired dipping consistency is reached.

Taste and adjust seasoning with salt, pepper, or a squeeze of lime if needed. Chill at least 30 minutes to let flavors meld; serve chilled or at room temperature alongside flautas.