Flautas De Pollo With Avocado Cream

Ingredients

• vegetable oil or canola oil, for frying
• 1 tablespoon butter
• 1/2 small red onion, diced
• 1 jalapeno, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 rotisserie-cooked chicken, finely shredded
• 1 cup salsa
• 1/4 cup freshly chopped cilantro leaf
• 1 cup shredded cheddar cheese or monterey jack cheese, blend
• 1 lime, juice of
• salt
• flour tortilla
• 2 cups shredded iceberg lettuce, for serving
• 1 very ripe avocado, halved

• 1 (4 ounce) container sour cream
• 2 tablespoons fresh lime juice
• salt

Directions

1. 1

   Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

2. 2

   Preheat oven to 200 degrees F.

3. 3

   Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

4. 4

   To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

5. 5

   To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.