Ingredients

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 or GREEN JALAPENO CHILLI SAUCE
1 large jalapeno chilli, chopped 

Cooking Instructions

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 

 
MAKES
12 flautas
 
SERVING IDEA
serve with beans, rice and salad