Especials del Sudoeste
Southwest Specialties

Flautas
These very popular ‘flutes’
are normally made with shredded chicken,
but seasoned beef or pork may be substituted.
This recipe will serve 4
adults but can easily be doubled.

• 1/4 cup olive oil
• 2 large chicken breast halves
• 1 teaspoon Bolner’s Fiesta fajita seasoning
• 1 cup yellow onion, diced 1/4” or less
• 2 tablespoons margarine or butter
• 2 tablespoons fresh garlic, diced fine
• 1/4 cup fresh cilantro, chopped fine (optional)
• 1/2 cup picante sauce, Thick & Chunky style
• 12 corn tortillas
• 1 cup sour cream
• 1 cup fresh guacamole
• paprika for dusting

Heat a large frying pan and,
when hot, add the olive oil. 
Immediately add the chicken breasts
and cook about 6 minutes on each side. 
When done, remove, cool,
then shred into very fine pieces.

Add the margarine into the same pan
and add the onions, garlic,
picante sauce, cilantro and
shredded chicken. 
Cook on medium heat for 10 minutes.

Remove and set aside in a bowl to cool.
In a small frying pan filled with hot oil,
dip one tortilla at a time  for a few seconds.
Remove to a plate
and spoon 2 tbl of the chicken mixture onto each tortilla.
Roll up and use toothpicks to hold the shape.
  Refrigerate until ready to deep fry.

Deep fry in hot oil( 350°) for 1-2 minutes.
Remove and place on a paper towel,
take out the toothpicks, place 3 ‘flutes’ next to
each other and top with 1/4 cup of sour cream
and fresh guacamole (mounds) on each,
then dust with paprika .