TURKEY FLAUTAS
This has been a Thanksgiving staple in MY house, since I was a kid. Each year I try to share it so that others might have the opportunity to add it to their traditions... and get rid of that turkey It can also be made with chicken, so it's a year round favorite too!! Recipe makes 6, but can easily be doubled, tripled, quadrupled... etc. We had about 30 made this year, and with 7 adults and 3 kids they were gone in a heartbeat!
Provided by Chaya Madre
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In Bowl, combine cooked turkey, shredded Monterey Jack cheese, mayo and cumin. Place mixture down the center of each flour tortilla. Roll tortillas around fillings and pick each with a wooden toothpick to hold tortilla together. In large skillet, in hot oil, fry tortillas until crisp and golden brown. Drain tortillas on paper towels, remove toothpicks. Serve flautas with desired toppings and Mexican condiments such as sour cream, guacamole and salsa.
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
VEGGIE FLAUTAS WITH SKINNY GUACAMOLE
Flautas are crisp, little rolled tacos, sometimes called "taquitos". To reduce the fat content, these flautas are filled with mushroom slices (instead of meat) and are baked (instead of fried). The guacamole was fat-reduced by using tomatillos for a portion of the sauce. This recipe was adapted from, "The Ultimate Low-Fat Mexican Cookbook" by Anne Greer.
Provided by lynnski LA
Categories One Dish Meal
Time 50m
Yield 12 flautas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the portobello strips.
- Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet.
- Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar.
- Seal rolled tortilla with 2 or 3 tooth picks.
- Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt.
- Place seam side down on a baking dish.
- Bake in a preheated 375 F oven until crisp, about 20 minutes.
- Skinny Guacamole:.
- Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree.
- Add the avocado, in pieces, and the sour cream, processing just enough to combine.
- Season to taste with salt, pepper and fresh lemon juice.
- Rinse scallions with cold water, chop with a knife, and stir in by hand.
- To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes.
- Top with 3 baked flautas per plate.
- Serve the guacamole in individual dipping bowls or drizzle on top of flautas.
- Serve with bottled picante sauce.
Nutrition Facts : Calories 349.2, Fat 11.6, SaturatedFat 2.4, Cholesterol 4.4, Sodium 308.1, Carbohydrate 56.5, Fiber 13.6, Sugar 9.2, Protein 13.1
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE
My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.
Provided by Escamilla06
Categories Mexican
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
- In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
- On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
- Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
- For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
- Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.
Nutrition Facts : Calories 1032, Fat 49, SaturatedFat 29.1, Cholesterol 217.4, Sodium 2739.7, Carbohydrate 81.1, Fiber 9.1, Sugar 10.6, Protein 68.8
SAUTEED VEGGIE FLAUTAS
This recipe was inspired by a vegetarian quesadilla that I had at a small Mexican restaurant near my home. I love making chicken flautas, and thought that sauteed veggies might be a nice change--and it was! Sauteed vegetables wrapped in a flaky flour tortilla?...MmMmmmm.
Provided by Ms. Low
Categories Onions
Time 40m
Yield 6 large flautas, 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Combine mushrooms, pepper, onion, zucchini, garlic, oil, paprika, salt, & pepper in a deep skillet. Mix well, until all veggies are coated in oil. Cover and cook on Med/Low for about 20 minutes, or until veggies are mostly tender.
- Place a 1 ½" thick lines across the bottom area of tortilla. Sprinkle with cheese. Flip the flap below the veggies up on top of them, then roll closed. Push any loose veggies into the sides. Slightly flatten, to create "stability" when frying.
- Coat bottom of skillet with vegetable oil, at medium or med/high heat. Place 2 flautas at a time in the skillet, face down. Cook both until golden on both sides.
- Garnish with avocado, sour cream, and/or salsa. Compliment with rice & beans.
Nutrition Facts : Calories 246.7, Fat 19, SaturatedFat 4.5, Cholesterol 14.8, Sodium 135.6, Carbohydrate 15.3, Fiber 7, Sugar 5.2, Protein 8.4
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