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| LaSenorita® |
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| Rajun
Cajun Flauta: 3 6" Flour Tortillas 1 oz. cooked Chicken, diced 1.0 oz. roasted Corn Kernels 0.5 oz. Green Bell Pepper 0.5 oz. Celery, chopped 1.5 oz. Pico De Gallo 1.5 oz. Sour Cream Directions: 1. Preheat fryer. Place chicken, corn, bell pepper and celery in a bowl. Gently toss. Distribute the mixture in the center of flour tortillas. Roll up tightly. Place two toothpicks through each flauta. 2. Fry flautas in deep fryer. Fry until golden brown. Remove toothpicks. Cut in half at an angle. Serve immediately with Pico de Gallo and sour cream. Pico de Gallo: 1/2 chopped Onion, red or white 2 Tbs. fresh Lime Juice 5 Roma (Plum) Tomatoes, seeded and diced 1/2 cup fresh Cilantro, stemmed and chopped 2-3 Jalapeño Pepper, stemmed, seeded, minced Salt and Pepper to taste Directions: 1. Combine the onions and lime juice in a medium bowl. 2. Add remaining ingredients except the salt. 3.Stir well. Season with salt and pepper and serve immediately. Pico de Gallo is also known as Salsa Fresca. Serrano chilies can be substituted for jalapeños. The amount of chilies can be modified, depending on the desired heat level. Rinsing the onions can alleviate the harsh aftertaste. |
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