By Food & Wine
Crispy Corn Tortillas with Chicken and Cheddar For these flautas, Grace Parisi, F&W's Senior Recipe Developer, rolls tortillas around a savory filling and pan-fries them until crisp. More Fast Mexican Recipes
Crispy Corn Tortillas with Chicken and Cheddar
2 cups finely shredded roast chicken
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 teaspoon cumin seeds
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice
1. Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
2. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas.
3. In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas.
4. In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.
More from Food & Wine:
Fast Chicken Recipes
Healthy Mexican Recipes
Favorite Mexican Recipes
Delicious Taco Recipes
Amazing Mexican Desserts
By Food & Wine