Chicken-Poblano Flautas Recipe

These Chicken-Poblano Flautas are a delicious and flavorful Mexican dish. Flour tortillas are filled with a mixture of cooked chicken, roasted poblano peppers, onions, and spices. The flautas are then rolled up and fried until crispy and golden brown. Serve these flautas with salsa, guacamole, and sour cream for a complete and satisfying meal.

4.4
10 Rating -
Rate
Non Vegdiet
40minstotal
25minsPrep
15minsCook
40m.total
25m.Prep
15m.Cook
Chicken-Poblano Flautas
plan
Bookmark

ingredients serve

Ingredients for Chicken-Poblano Flautas Recipe

  • 1 Poblano Peppers
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 cup Cooked Chicken, Shredded
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • As required Salt And Pepper, To Taste
  • 2 Flour Tortillas
  • as per your need Vegetable Oil, For Frying
  • as per your need Salsa, Guacamole, And Sour Cream, For Serving

Directions: 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.
Nutrition
value
183
calories per serving
11 g Fat15 g Protein6 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    15g
  • Carbs
    6g
  • Fiber
    5g

MacroNutrients

  • Carbs
    6g
  • Protein
    15g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    1mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    165mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp