Chicken Flautas with Fresno Chili Salsa


Crisp fried tortillas with a chicken and cheese filling make a delicious light meal, especially when served with spicy tomato salsa.


2 skinless, boneless chicken breast portions
15ml/1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
90g/3 1/2oz/generous 1/2 cup crumbled feta cheese
12 corn tortillas
oil, for frying
salt and ground black pepper
For the salsa
3 tomatoes, peeled seeded
and chopped
juice of 1/ 2 lime
small bunch of fresh coriander (cilantro), chopped
1/2 small onion, finely chopped
3 fresh green Fresno chilies or similar fresh green chilies, seeded and chopped

1. Start by making the salsa. Mix the chopped tomatoes, lime juice, chopped coriander, onion and chilies in a bowl. Season with salt to taste, cover and chill until needed.

2. Put the chicken portions in a large pan, add water to cover and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the chicken is cooked. Remove the chicken from the pan and let it cool a little. Using 2 forks, shred the chicken into small pieces. Set it aside.

3. Heat the oil in a frying pan and fry the onion and garlic over low heat for about 5 minutes, or until the onion has softened but not colored. Add the shredded chicken, with salt and pepper to taste. Mix well, remove from the heat and stir in the feta.

4. Before attempting to roll the tortillas, soften 3 or 4 at a time by steaming them on a plate over boiling water. Alternatively, wrap them in microwave-safe clear film (plastic wrap) and then heat them in a microwave oven on full power for about 30 seconds.

5. Place a teaspoonful of the chicken filling on one of the tortillas. Roll the tortilla tightly around the filling to make a neat cylinder. Secure with a cocktail stick or toothpick. Immediately cover the roll with clear film to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas in exactly the same way, covering them each time with clear film.

6. Pour oil into a frying pan to a depth of 2.5cm/lin. Heat it until a small cube of day-old bread, added to the oil, rises to the surface and bubbles at the edges before turning golden. Remove the cocktail sticks or toothpicks, then add the flutes to the pan, a few at a time.

7. Fry the flutes for 2-3 minutes until golden, turning frequently. Drain on kitchen paper and serve at once, with the spicy tomato salsa.

When it comes to cooking the flutes, you might find it easier to keep the cocktail sticks or toothpicks in place until after the flutes have been fried. Remove them before serving.

Demon salsa recipe
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