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Serrano cafe chicken flautas recipe  Share this recipe on FacebookChicken flaoutas are flour tortillas filled with a cooked chicken, onion and cheese mixture, rolled up and fried in vegetable oil. This recipe is an adaptation of the Serrano cafe chicken flaoutas recipe. It is delicious and easy to make and can be served as an appetizer or main dish together with Mexican rice.
Preparation time: 10 minutes, Cooking time: 25 minutes, Serves: 4
Ingredients 2 large chicken breasts, cut in 1 inch wide slices
1 1/2 tsp garlic salt
Salt and black pepper to taste
1 Tbsp
vegetable oil
1 Tbsp unsalted butter
8 (10 inch) flour tortillas
1 medium onion
2 cups grated mild cheddar cheese
Vegetable oil and 1 Tbsp unsalted butter for frying the flaoutas
1/2 cup grated Parmesan cheese
To serve with
Iceberg lettuce
Salsa
Sour cream
Directions Cook the chicken
Season the chicken with the garlic salt, salt and pepper to taste.
In a saucepan over medium high heat add the vegetable oil and butter and bring to a heat. Add the chicken and cook stirring occasionally for 10 to 15 minutes or until cooked through. Remove from the heat and set aside to cool.
In a food processor add the onion and mince. Remove and move to a large bowl. Add the cooked chicken pieces in batches and process until well minced. Empty minced chicken in the bowl with the inced onion. Pour chicken juices into the bowl, add the grated cheddar cheese and mix well until all ingredients are combined evenly.
Assemble the flaoutas
Heat the flour tortillas on both sides over open fire (you can also heat them on a skillet over high heat). Divide the chicken mixture among the heated tortillas. Roll up each tortilla tightly and place seam side down on a plate.
Sprinkle the Parmesan cheese on a plate and set aside. The flaoutas are going to be rolled into the Parmesan cheese after they are fried.
Cook the flaoutas
In a large skillet or frying pan over medium high heat add the vegetable oil and butter and bring to a heat (you should add enough vegetable oil to cover 1/2 inch of the height of the pan). Cook the flaoutas 3 or 4 at a time (depending on the size of you pan - do not overcrowd) turning them often, until golden brown all over. Remove flaoutas from the pan and and roll in the Parmesan cheese. Repeat with the remaining tortillas.
Serve with iceberg lettuce, salsa and sour cream.
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