| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Mexican |
Appetizers, Poultry, Condiments, Mexican |
12 |
Servings |
INGREDIENTS
| 2 |
lg |
Ripe Avocados, Mashed |
| 2 |
|
Finely Chopped Tomatoes |
| 1 |
md |
Chopped Onion |
| 2 |
|
Jalapeno Peppers, Seeded And Finely Chopped |
| 1 |
|
Finely Chopped Clove Garlic |
| 2 |
tb |
Finely Snipped Cilantro |
| 1 |
tb |
Vegetable Oil |
| 2 |
tb |
Fresh Lime Juice |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
c |
Cooked Chicken, Finely Chopped |
| 12 |
|
Flour Tortillas |
|
|
Vegetable Oil For Frying |
INSTRUCTIONS
GUACAMOLE
FLAUTAS
Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and
refrigerate for at least 1 hour.
Flautas: Spoon 1 tablespoon of the chicken across the bottom of each
tortilla. Roll up tightly and secure with toothpicks.
Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until
golden brown, about 2 minutes. Drain on paper towels; remove wooden
toothpicks.
Serve with fresh guacamole.
Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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