CHICKEN FLAUTAS W/ AVOCADO HOT SAUCE

Flautas:
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons oil
2 chicken breasts, poached, skin removed, shredded
1/2 cup chopped fresh coriander
1/2 teaspoon ground cumin
1/2 cup sour cream
1 cup shredded tasty cheese
24 corn tortillas
vegetable oil for frying
 

Avocado Hot Sauce:
2 large avocados, pitted and peeled
2 tablespoons chopped onion
1/2 teaspoon chopped garlic
1/4 cup BBCC Salsa Picante
1 large jalapeno chilli, chopped

Flautas:
Saute the onion and garlic in the oil until soft. 
Mix the onion, chicken, coriander, cumin and sour cream. 
Heat the oil and cook the tortillas, one at a time, for a few seconds to soften,
being careful they do not become too crisp. 
Overlap two tortillas (cover one half of one with the other) and place on it a couple
of tablespoons of the filling.
Sprinkle with cheese, roll tightly, and secure with toothpicks. 
Deep fry until crisp and browned, then drain. 
Remove the toothpicks and serve with avocado sauce and salsa on the side for dipping.

Avocado Hot Sauce:
Place all the ingredients in a blender and puree until smooth
This recipe is adapted from The Whole Chile Pepper Book, by Dave Dewitt and Nancy Gerlach. 
A great source for information and recipes, http://www.fiery-foods.com