| 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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