Chikn Flautas
It is toward the end of the year now, and you may have family or friends over to your house, so here is a quick and easy recipe to feed them (or even YOU!). Chicken Flautas was one of my favorite dishes that I used to order in restaurants before I was Vegetarian. I recently thought about it and said to myself, "since Jackfruit is so much like shredded chicken, I wonder if I can make Chikn Flautas?" So, I tried it. And it turned out GREAT! Now, it's simple and fast to pull together, so you might want to eat it anytime. Here it is: Chickn Flautas. To get directly to the recipe, just scroll to the bottom of the screen.
Servings: 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Equipment Needed: Spoon, Tongs, Large Bowl, Measuring Utensils, Skillet, Paper Towels, Fork
Ingredients:
1 Can Jackfruit, drained, forked
1/2 Cup of your Favorite Salsa (with Tomato & Onion)
1 Tablespoon Chikn Style Seasoning
1 teaspoon McCormick's Montreal Chicken Seasoning
1/4 teaspoon Turmeric
Juice of 1 Lime
1 Tablespoon Cilantro, fresh, chopped
1 teaspoon Cumin
1/4 teaspoon Chipotle Pepper (optional)
10 Corn Tortillas
4-5 Tablespoons Oil
Directions:
1. Fork the Jackfruit. We do not want to put it into a blender because that would ruin the texture of the Jackfruit and turn it into mush. We want shredded chicken, not mush.
2. Using a spoon, mix the forked Jackfruit, Seasonings, Salsa, Lime juice, and Cilantro in a large bowl.
3. Pour the mixture into a hot skillet (Medium Heat) for 10 Minutes (remember, Jackfruit does not need cooking - what we are doing is melding all the flavors together) and return it to the bowl.
4. Heat an oven to 170 degrees because when we are ready to eat them, we want them warm and ready to go! Microwave 3-4 Tortillas for 15-30 seconds to make them pliable (this reduces the cracking of the shells).
5. Put three (3) tablespoons of oil to a hot skillet on Medium-Heat. Add two (2) tablespoons of filling to each Tortilla, spreading down the middle, and roll tightly with seam down, setting them aside until the skillet is hot and you have assembled four (4) Flautas. Then put all of them into the skillet at the same time.
6. Gently add the Flautas to the hot oil, seam side down, using a pair of tongs. Hold them in place for one (1) minute on each side, or until the Flauta is golden in color. Set them aside on a plate lined with paper towels, and repeat with the remaining Flautas.
7. Place them in the oven and repeat with the remaining Chikn Flautas. NOTE: leftover filling can be refrigerated and stored up to four (4) days or frozen up to three (3) months. Reheat in oven on low heat.
8. Eat & Enjoy!
Chikn Flautas
Servings: 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Equipment Needed: Spoon, Tongs, Large Bowl, Measuring Utensils, Skillet, Paper Towels, Fork
Ingredients:
1 Can Jackfruit, drained, forked
1/2 Cup of your Favorite Salsa (with Tomato & Onion)
1 Tablespoon Chikn Style Seasoning
1 teaspoon McCormick's Montreal Chicken Seasoning
1/4 teaspoon Turmeric
Juice of 1 Lime
1 Tablespoon Cilantro, fresh, chopped
1 teaspoon Cumin
1/4 teaspoon Chipotle Pepper (optional)
10 Corn Tortillas
4-5 Tablespoons Oil
Directions:
1. Fork the Jackfruit. We do not want to put it into a blender because that would ruin the texture of the Jackfruit and turn it into mush. We want shredded chicken, not mush.
2. Using a spoon, mix the forked Jackfruit, Seasonings, Salsa, Lime juice, and Cilantro in a large bowl.
3. Pour the mixture into a hot skillet (Medium Heat) for 10 Minutes (remember, Jackfruit does not need cooking - what we are doing is melding all the flavors together) and return it to the bowl.
4. Heat an oven to 170 degrees because when we are ready to eat them, we want them warm and ready to go! Microwave 3-4 Tortillas for 15-30 seconds to make them pliable (this reduces the cracking of the shells).
5. Put three (3) tablespoons of oil to a hot skillet on Medium-Heat. Add two (2) tablespoons of filling to each Tortilla, spreading down the middle, and roll tightly with seam down, setting them aside until the skillet is hot and you have assembled four (4) Flautas. Then put all of them into the skillet at the same time.
6. Gently add the Flautas to the hot oil, seam side down, using a pair of tongs. Hold them in place for one (1) minute on each side, or until the Flauta is golden in color. Set them aside on a plate lined with paper towels and repeat with the remaining Flautas.
7. Place them in the oven and repeat with the remaining Chikn Flautas. NOTE: leftover filling can be refrigerated and stored up to four (4) days or frozen up to three (3) months. Reheat in oven on low heat.
8. Eat & Enjoy!
