These chicken flautas are a great snack, lunch or appetizer for any day! They are creamy and spicy, and paired with the Sweet and Spicy Jalapeno sauce, make this a fantastic dish!
I have been craving these flautas for weeks! A few weeks back I met a friend of mine from college at a Chevy’s nearby our house. We went for happy hour which of course meant I had to take advantage of the discounted margaritas and the $5 appetizers. I think it’s a pretty good deal! While there we ordered the flautas appetizer off the menu. I can’t recall the last time I had flautas before this, so I was willing to give it a try. Boy was I pleasantly surprised! These flautas were delicious! Since that day, I have been on a mission to make flautas on my own for my blog, including the wonderful jalapeno jelly that Chevy’s serves with them.
Both aspects of this recipe are so easy! They make the perfect snack or lunch when you have that craving for a mix up on your traditional mexican.
I have to admit, I quite enjoyed them for lunch this afternoon. Waiting to eat until after I photographed them was so difficult!
This dish is the perfect combination of all wonderful tastes and textures. The flautas themselves are loaded with a creamy and spicy filling, then wrapped around a perfectly crisp tortilla. Then you dip the creamy/crispy flauta into the sauce and you get that immediate taste of pepper followed by the sweetness of the red wine vinegar and sugar. It is literally perfect. Where else can you get creamy, crunchy, spicy, peppery, and sweet all in one dish?!
One other fun little fact for you today, my college majors were Spanish and International Studies. In addition to loving cooking, I also love to learn languages. I have been studying Spanish for over 10 years now (although I haven’t been practicing as much since I graduated). I also speak some German (as it is my family’s heritage) and have been learning Italian for my trip! I always thought it was just so cool to be able to go places and understand different tongues that many others may not! Plus, when I do travel I really love to try and assimilate as much into a culture that I can.
So in the spirit of happy hours past and world languages, enjoy these flautas with this amazing dipping sauce! It is so worth it!
As they say in Spain, Germany, and Italy: Buen Provecho! Guten Apetit! and Buon Appetito!
Now time for another margarita…
Chicken Flautas Recipe
Prep time 35 minutes, Makes 10 Flautas
- 2 cups shredded chicken
- 1 8oz package of low fat cream cheese, softened
- 1 cup Monterrey Jack cheese
- 1/3 cup salsa
- 1 tsp Mexican hot chili powder
- 3/4 tsp cayenne
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 10 medium (soft taco size) flour tortillas
- Preheat oven to 400F. Line a baking sheet with aluminum foil and grease with cooking spray.
- In a bowl mix together chicken, cream cheese, Monterrey Jack, salsa, chili powder, cayenne, salt, pepper and cumin.
- Distribute filling evenly among all tortillas, about 1/4 cup per tortilla. Place filling in a single line on one side of each tortilla. Roll the tortilla starting on the filled side and rolling over to the plain side of the tortilla. Place flauta seem side down on the prepared baking sheet.
- Place in the oven and bake for 15 minutes until the tortillas have begun to change color and are crispy at the edges.
- Best served warm with Sweet and Spicy Jalapeno Sauce (recipe below)
Sweet and Spicy Jalapeno Sauce Recipe
Active prep time 15 minutes, Inactive prep time 5 hours
- 1 red pepper, seeded and finely diced
- 3/4 of a jalapeno, seeded and finely diced
- 1 cup granulated white sugar
- 1/4 cup red wine vinegar
- 3 tsp fresh squeezed lime juice (about 1/2 a lime)
- 1/2 packet of flavorless powdered gelatine
- In a saucepan over medium heat, combine peppers, sugar, red wine vinegar and lime juice. Simmer until sugar has completely dissolved.
- Remove the pan from heat and blend sauce in a blender or with an immersion blender so that the peppers are well ground.
- Return pan to heat and bring sauce to a boil. Add gelatine to the sauce and simmer for five minutes.
- Remove pan from heat and allow sauce to cool completely in the refrigerator for 4 to 5 hours.
Note: When initially removing the sauce from the pan, the liquid will be very thin. The sauce will thicken significantly after several hours chilling. The finalized sauce should have the consistency of a jelly.