Chicken Flautas with Jalapeno Jelly
Servings 4
Equipment
- Baking Sheet
Ingredients
- 2 cups of roasted chicken shredded
- 2 tbsp orange bell pepper diced
- 3 tbsp red onion diced
- 3 tbsp fresh cilantro chopped
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
- Cotija cheese shredded
- Flour tortillas
Other dipping ideas:
- Jalapeno jelly
- Guacamole
- Salsa
- Sour cream
Instructions
- Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
- Place the chicken, diced onion, diced bell pepper, cilantro, and minced garlic on top of a large cutting board. Season with sea salt, freshly cracked pepper, and oregano, to taste. Chop all the ingredients until very fine and well mixed.
- Once the tortilla is cooked, place a few spoonfuls of chopped chicken mixture in the center of the tortilla; top with cotija cheese and roll, folding in the sides.
- Once they are all rolled, spray the top of each flauta with olive oil cooking spray.
- Bake for 10 minutes, then flip and bake for an additional 10 minutes, or until golden brown and crispy.
- While the flautas are baking, cook the jalapeno jelly in a saucepan over medium heat until thin and warm.
- Serve the flauta with hot jalapeno jelly, salsa, guacamole, and sour cream for dipping, if desired. Enjoy.