Flautas
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.55 out of 5 stars
(53)
Ingredients
12 flautas
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion, chopped
- 1 jalapeno, seeded and minced
- 3 cups shredded chicken, we use rotisserie chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 oz mild green chiles
- 1 tablespoon fresh lime juice
- 3 cups shredded cheddar or Mexican blend cheese
- 12 flour tortillas
- For the Toppings:
- Shredded lettuce
- Pico de Gallo
- Salsa
- Guacamole
- Sour Cream
- Chopped Green Onion
- Crumbled Queso Fresco
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Preparation
Chef’s notes
To fry the flautas:
Fill a large pot with canola or vegetable oil, enough to reach about 2-inches up the side of the pan. Heat over medium heat until the temperature reaches 375 degrees F. Use tongs to carefully place the flautas in the hot oil, holding until firm. Release and cook until golden brown about 2 minutes. You can probably cook 4 flautas at a time. When golden brown, remove from the oil and place on plate that has been lined with a paper towel. Sprinkle with a little salt. To keep the flautas warm, place on a large baking sheet and place in a 200 degrees F oven.
To air fry the flautas:
Preheat the air fryer to 400 degrees F. Spray the flautas generously with cooking oil or brush with oil. Working in batches, place seam side down in the air fryer basket, making sure the flautas aren’t touching and the basket isn’t crowded. Cook for 7 to 8 minutes, flipping halfway through, or until the flautas are nice and crispy. To keep the flautas warm, place on a large baking sheet and place in a 200 degrees F oven.
If you use smaller flour tortillas, use less filling and you will end up with more flautas.