Chicken Flautas with Avocado Cream

Excited to try our new deep fryer!

For the Flautas:

• Vegetable or canola oil, for frying
• 1 tablespoon butter
• 1/2 small onion, diced
• 1 jalapeno, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 3-4 chicken breasts, cooked and shredded
• 1 cup salsa
• 1/4 cup freshly chopped cilantro leaves
• 1 1/2 cup shredded Cheddar/Monterey jack blend
• 1 lime, juiced
• Salt
• 12 (5 to 6-inch) Flour torillas

For the Avocado Cream:

• 1 very ripe avocado, halved, pitted and flesh removed
• 1 (4-ounce) container sour cream
• 1 1/2 tablespoons lime juice
• Salt

Directions

Special equipment: toothpicks

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.  I didn't mash mine up very well.