Chicken-Poblano Flautas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Place the poblano peppers on the baking sheet and roast them for 20-25 minutes, or until the skins are blistered and charred.
• STEP 3.Remove the peppers from the oven and let them cool slightly.
• STEP 4.Peel off the charred skins, remove the seeds and stems, and chop the peppers into small pieces.
• STEP 5.In a large skillet, heat the olive oil over medium heat.
• STEP 6.Add the onion and garlic, and cook until the onion is translucent and fragrant.
• STEP 7.Add the chopped poblano peppers, cooked chicken, cumin, chili powder, salt, and pepper to the skillet.
• STEP 8.Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.
• STEP 9.Place a spoonful of the chicken-poblano mixture onto each tortilla and roll it up tightly.
• STEP 10.In a separate skillet, heat the vegetable oil over medium heat.
• STEP 11.Working in batches, fry the flautas until they are crispy and golden brown, about 2-3 minutes per side.
• STEP 12.Remove the flautas from the skillet and drain them on a paper towel-lined plate.
• STEP 13.Serve the flautas hot with salsa, guacamole, and sour cream.
• STEP 14.Enjoy!

Cooking Tips

• If you prefer a milder flavor, you can remove the seeds and membranes from the poblano peppers before chopping them.
• Feel free to add other spices or herbs to the chicken-poblano mixture, such as oregano or paprika.
• These flautas can be made ahead of time and stored in the refrigerator. Just reheat them in the oven before serving.

Storage and Serving

• These flautas are best served hot, straight from the skillet.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat the flautas, place them on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through.