Crispy Corn Tortillas with Chicken and Cheddar

by Blogburger on June 5, 2013

For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her technique by watching My Mexican Recipes on YouTube. 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. …
Food & Wine: Recipe of the Day

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