Chicken Flautas – Delicious and crispy fried koji, stuffed with ground chicken (ground beef is also possible), salsa, cheese, vegetables, chili and more! They can be deep-fried, deep-fried, and even baked, making them delicious and simple dinner ideas and appetizers.
If you’ve never had a flute before, it’s time! Furauta is basically a crispy taco. The corn was filled with meat and cheese and just fried well. As an appetizer or main course dip in guacamole, sour cream and salsa!
If you want to know the difference between pflautas and taquitos, the answer is yes. Flautas are flour tortillas, cooked tortillas are tortillas. But they are very similar, if you want to switch up the tortillas and make these with corn tortillas, go for it!
I would prefer this easy, cheese-rich chicken Flautas. Kids love home-made frying flautas and always make them.
Ingredients Of Chicken Flautas
- Prepare 3 c chicken shredded
- You need 1/2 c salsa
- Prepare 1 small can diced chilies
- Prepare 1 c Mexican Cheese shredded
- It’s garlic salt
- Prepare 12 flour tortillas 5-6″ rounds
- Prepare vegetable or canola oil for frying
- It’s 2 c iceberg lettuce shredded
Step by step Chicken Flautas
- In a large saucepan, add enough oil to reach 2 inches from the side of the pan. Heat a frying thermometer inserted in the oil over medium heat until it is 375 degrees Fahrenheit.
- I mixed chicken, salsa, chopped pepper, cheese, garlic, salt and pepper in a medium-sized bowl.
- I’m working on 4 corns at a time and spreading a spoonful of acid along the center of each corn. Wrap the corn tightly around the filling and secure with a toothpick.
- Use forceps to secure each frying song to hot oil and place your hands to continue cooking. Cook for about 2 minutes until golden, then place on a plate with a paper towel and immediately taste with salt.
- Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.