makes four servings
2 cups roasted chicken, skinless, shredded
1 cup cheese, grated
1/2 cup prepared salsa
12 flour tortillas, small
2 Haas avocados
1/2 tomato, seeded, diced
1 tablespoon cilantro, chopped
1/2 lime, juiced
1/2 fresh jalapeno, seeded, chopped
3 strips cooked bacon, crumbled
pepper, salt
toothpicks
1 cup cooking oil
sour cream
Shred chicken, place in bowl, toss with salsa and set aside. Place
half of the tortilla shells in the microwave and heat for about 10
seconds to soften. Add about 1 tablespoon of chicken and cheese in the middle of each
tortilla shell, roll up and secure with a toothpick, repeat. Heat
remaining tortillas and repeat the process. Dice bacon and place in a skillet over medium heat, cook until crisp about 7 minutes, remove drain and set aside. In a bowl add avocados, a pinch of pepper and salt, lime juice and
mix well. Add cilantro, jalapeno, tomatoes, mix well and fold in bacon
and set aside. Heat cooking oil in skillet over medium heat to about 325 degrees,
add flautas in batches and cook for about 2-3 minutes on each side or
until golden brown. Drain on paper napkins and repeat. Top with guacamole and sour cream and enjoy.
bacon recipe source: Creole Contessa (@CreoleContessa), December 6, 2013
Showing posts with label flautas. Show all posts
Showing posts with label flautas. Show all posts
Thursday, March 19, 2015
Wednesday, February 27, 2013
2851. CRAB and BACON FLAUTAS
serves six
1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened
1 teaspoon cayenne pepper hot sauce
1/4 teaspoon cayenne pepper sauce
1 6" white corn tortilla, well crumbled
1 tablespoon mayonnaise
1 tablespoons capers, drained
1/4 teaspoon lemon zest
6 8" flour tortillas
1/2 batch salsa
Combine all ingredients except the tortillas in a large
bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a
toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry
until golden and drain on a paper towel lined surface. Serve with salsa.
bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038
Thursday, August 31, 2006
479. APPLE WALNUT and BACON FLAUTAS with BLUE CHEESE
Makes 6 flautas
For the Filling
3 to 4 slices bacon
3 Granny Smith or other tart green apples, peeled, cored, and diced
1-1/2 teaspoons fresh thyme
1/4 teaspoon ground black pepper
Juice of 1 lime
2 teaspoons packed brown sugar or to taste
1/4 cup walnuts, toasted and coarsely chopped
1 cup (4 ounces) crumbled blue cheese or aged goat cheese
Six 8-inch yellow or blue corn tortillas
For the filling, cook the bacon in a large saute pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Saute the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.
Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.
When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.
courtesy of: ¡cocina! a hands-on guide to the techniques of southwestern cooking by Leland Atkinson, with a foreword by Mark Miller, November 1996
For the Filling
3 to 4 slices bacon
3 Granny Smith or other tart green apples, peeled, cored, and diced
1-1/2 teaspoons fresh thyme
1/4 teaspoon ground black pepper
Juice of 1 lime
2 teaspoons packed brown sugar or to taste
1/4 cup walnuts, toasted and coarsely chopped
1 cup (4 ounces) crumbled blue cheese or aged goat cheese
Six 8-inch yellow or blue corn tortillas
For the filling, cook the bacon in a large saute pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Saute the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.
Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.
When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.
courtesy of: ¡cocina! a hands-on guide to the techniques of southwestern cooking by Leland Atkinson, with a foreword by Mark Miller, November 1996
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