| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Boneless skinless chicken; (ground or finely chopped |
| 1 | Onion; finely chopped | |
| Fresh chiles of choice; finely chopped, (I used 1 tsp Calvin's instead!) | ||
| 6 | Black olives; pitted and chopped | |
| Salt | ||
| 1 | tb | Oil |
| 1 | Green pepper; diced | |
| 1 | Red pepper; diced | |
| 3 | oz | Frozen sweetcorn; (about 2/3 cup) |
| 1/2 | c | Heavy cream; (I tend to use more, med. or light cream works fine also, IMHO) |
| 12 | Tortillas | |
| Salsa | ||
| Guacamole | ||
| Sour cream |
INSTRUCTIONS
TOPPINGS Heat the oil in a medium frying pan and add the chicken, onion, and green pepper. Cook over moderate heat, stirring frequently to break up the pieces of chicken. When the chicken is cooked and the veggies are softened, add the chile, sweetcorn, olives, cream and salt. Bring to the boil over heat and boil rapidly, stirring continiously, to reduce and thicken the cream. Place tortilla on a clean work surface. Spoon some of the chicken mixture onto the tortillas, roll up and secure with wooden toothpicks. Fry flautas in about 1/2" oil in a large fry pan. Do not allow tortillas to get very brown. Drain on paper towels. Serve em up! Posted to CHILE-HEADS DIGEST by Valerie <seabreeze@concentric.net> on Mar 05, 1998
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