CRISPY CHICKEN FLAUTAS

There is a Tex-Mex Southwestern Mexican style restaurant on the west coast called Chevy’s Tex Mex. They serve a menu of Mexican and Tex Mex style dishes (obviously, hence the name). I worked as a General/Kitchen Manager for them in the early 2000’s. The job didn’t last long but I appreciated the scratch-made food they had. One of the menu items I loved to eat during my dinner break was a version of the Crispy Chicken Flautas. My recipe here is very mild compared to their version that had some sort of habanero sauce that made them pretty spicy. You can make these spicier by ramping up the ingredients in the taco dressing that is inside the flauta and is served on the side for dipping.

Chevys served these as an appetizer, but I served them with Mexican rice as an entree.

Ingredients:

For the chicken seasoning mix:

• 1 tsp granulated garlic

• 1 tsp paprika

• 1 tsp Chile powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp cayenne

For the flautas:

• 2 boneless skinless chicken breasts

• Kosher salt and black pepper

• 1 cup Pace chunky salsa (or your favorite salsa)

• 1 cup shredded Mexican cheese blend (half Monterey Jack and half Sharp cheddar)

• Sour cream

• Finely shredded lettuce

• Chopped Roma tomatoes

• Chopped cilantro

• Guacamole

• 4 large flour tortillas

• Canola oil for frying

For the taco dressing:

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 3 tsp Cholula or Sriracha sauce

• Kosher salt

• 2 tsp lime juice

Directions:

• Mix together the seasoning mix in a small bowl.

• Butterfly the chicken breasts. Place between two pieces of plastic wrap and pound to 1/4 inch thickness. Season with salt and pepper the coat with the seasoning mix. Heat a ribbed cast-iron griddle over medium high heat. Lightly coat with canola oil. When the griddle is screaming hot, add the chicken breasts and press with a meat press or a heavy skillet. Cook for about 2 minutes then turn and cook for another 2 minutes until the internal temperature is 165 degrees. Remove breasts to a plate and let cool slightly. When cool enough to handle, shred or dice the chicken, place in a saucepan, then add the salsa. Add 1/2 cup water and bring to a simmer. Lower heat, cover, and simmer for 5 minutes. Taste for seasoning. Keep warm.

• Core the Roma tomatoes and remove the seeds. Dice 1/4 inch.

• Heat 1 inch of oil in a large skillet over medium heat.

• To assemble, lay the tortillas one at a time on a hot cast-iron griddle and until warm and pliable.

• Lay the tortillas on a cutting board. Spread to 2 tbsp of the tortillas. Spoon on about 1/2 cup of the salsa chicken mixture leaving about 1 inch empty on the ends. Add 1/4 cup of the cheese blend. Sprinkle with chopped cilantro.

• Mix together 2 tbsp of flour with 2 tbsp of cold water. Roll up the tortillas tightly and brush the flour and water slurry on the edge to seal. Slice of the ends of the flauta to square it off. Let sit for 5 minutes to seal. At this point, they can be kept covered in the refrigerator if you want to make them in advance.

• When the oil is 350 degrees, fry the flautas until golden brown and crispy, turn, and fry on the other side. Place on a wire track over a sheet in a warm oven while you cook the rest of the flautas.

• To serve, slice a flauta in the middle diagonally. Lay a bunch of shredded lettuce on a plate. Place the flauta on the lettuce then top with a dollop of sour cream, then top with chopped tomatoes, guacamole, and chopped cilantro. Serve with a small ramekin of the taco dressing.

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