Ingredients
2 jalapeños
2 c. finely shredded roast chicken
4 oz. sharp Cheddar cheese
1/2 tsp. cumin seeds
salt
Freshly ground pepper
12 corn tortillas
vegetable oil
4 radishes
1/4 c. Chopped cilantro
2 tbsp. finely chopped red onion
1 tsp. fresh lime juice
Preparation
Step 1Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese, and cumin. Season with salt and pepper; toss well.Step 2Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas.Step 3In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas.Step 4In a bowl, toss the radishes with the cilantro, onion, and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
