Post by Linda on Sept 22, 2002 15:03:41 GMT -6
1 1/2 c. cooked chicken
1 c. chopped onion
1/2 c. canned mild green chilies
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground oregano
8 corn tortillas
2-4 c. vegetable oil
1 1/2 c. sour cream
1 1/2 c. guacamole*
1 1/2 c. Salsa Fresca*
1 1/2 c. grated Cheddar cheese
Cook onions in 2 tablespoons of oil over medium heat until transparent. Add spices and chicken. Cook 1-2 more minutes; set aside. Place oil in a deep fryer, or large heavy skillet; heat to medium high. Carefully dip each tortilla in hot oil for a few seconds each, just to soften them up and drain them on paper towels. Divide the chicken mixture between the tortillas and roll them up, securing each one with a toothpick. Fry the flautas until golden brown on all sides; drain on paper towels. Serve the flautas with a dollop each of sour cream, Guacamole, and Salsa Fresca and sprinkle with a little grated cheese. *Both recipes below.
GUACAMOLE
2 lg. ripe avocado
1 sm. minced onion
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
1 chopped tomato
3 tbsp. lemon juice
Dash Tabasco sauce
1/2 tsp. oregano
1/2 tsp. cumin
1/2 c. sour cream
Mash peeled avocados well with fork. Add other ingredients and blend well. Refrigerate before serving. You may substitute finely chopped green chili peppers for chili powder.
SALSA FRESCA
4 lg. chopped tomato
1/2 c. chopped onion
1/2 sm. can chopped, mild green chilies
3 tbsp. chopped cilantro
1 clove crushed garlic
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. dried sage
1/2 tsp. dried cumin
Tabasco sauce
Blend all ingredients except Tabasco sauce. Add the Tabasco sauce to taste; serve with tortilla chips as an appetizer or as an accompaniment to any Mexican food.
1 c. chopped onion
1/2 c. canned mild green chilies
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground oregano
8 corn tortillas
2-4 c. vegetable oil
1 1/2 c. sour cream
1 1/2 c. guacamole*
1 1/2 c. Salsa Fresca*
1 1/2 c. grated Cheddar cheese
Cook onions in 2 tablespoons of oil over medium heat until transparent. Add spices and chicken. Cook 1-2 more minutes; set aside. Place oil in a deep fryer, or large heavy skillet; heat to medium high. Carefully dip each tortilla in hot oil for a few seconds each, just to soften them up and drain them on paper towels. Divide the chicken mixture between the tortillas and roll them up, securing each one with a toothpick. Fry the flautas until golden brown on all sides; drain on paper towels. Serve the flautas with a dollop each of sour cream, Guacamole, and Salsa Fresca and sprinkle with a little grated cheese. *Both recipes below.
GUACAMOLE
2 lg. ripe avocado
1 sm. minced onion
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
1 chopped tomato
3 tbsp. lemon juice
Dash Tabasco sauce
1/2 tsp. oregano
1/2 tsp. cumin
1/2 c. sour cream
Mash peeled avocados well with fork. Add other ingredients and blend well. Refrigerate before serving. You may substitute finely chopped green chili peppers for chili powder.
SALSA FRESCA
4 lg. chopped tomato
1/2 c. chopped onion
1/2 sm. can chopped, mild green chilies
3 tbsp. chopped cilantro
1 clove crushed garlic
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. dried sage
1/2 tsp. dried cumin
Tabasco sauce
Blend all ingredients except Tabasco sauce. Add the Tabasco sauce to taste; serve with tortilla chips as an appetizer or as an accompaniment to any Mexican food.