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1
For the filling, cook the bacon in a large saute/fry pan or possibly skillet over mediurn heat till the fat has rendered and the bacon is brown but not crisp, about 3 to 5 min.
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2
Using a slotted spoon, remove the bacon, leaving the fat in the pan.
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3
Saute/fry the apples in the bacon fat, stirring gently, for 6 to 8 min, or possibly till proportionately browned and tender, but not mushy.
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4
Add in the thyme and remove the apples from the heat.
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5
Add in the pepper, lime juice, and brown sugar and stir well.
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6
Pour the apple mix into a shallow pan and spread it out to cold to room temperature.
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7
Put the cold apple mix into a medium bowl and stir in the bacon, walnuts, and cheese.
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8
Lay the tortillas on a flat surface in a single layer for 3 to 4 min, or possibly till they are leathery but not brittle.
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9
Heat 1 inch of oil in a skillet to 325 degrees, or possibly till it is warm but not sizzling.
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10
Place 1 tortilla in the oil for 1 to 2 seconds, or possibly till it is pliable.
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11
Using tongs, place the tortilla on a paper towel to drain.
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12
Repeat this step with the remaining tortillas.
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13
Drain them well, blotting the surfaces to take away excess oil.
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14
Spoon about 4 Tbsp.
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15
of the filling in a line down the center of a tortilla and roll it into a tight cylinder.
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16
Close the seam with a toothpick.
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17
Repeat to roll and seal the remaining tortillas.
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18
The flautas may be prepared to this point up to 24 hrs in advance, but they must be covered airtight with plastic wrap to keep them from drying or possibly splitting.
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19
Chill the flautas till ready to serve them.
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20
When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees, or possibly till sizzling but not smoking, in a large, heavy pot or possibly deep-fryer.
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21
Using tongs, add in 3 or possibly 4 flautas to the oil and fry for 3 to 5 min, or possibly till golden brown and crisp.
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22
Using tongs, transfer the flautas to a baking sheet lined with paper towels.
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23
Place the flautas on a wire rack or possibly grill screen set on a baking sheet.
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24
Put the pan in the hot oven.
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25
Repeat the process to fry the remaining flautas.
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26
Remove the toothpicks and serve the flautas at once.
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27
If desired, cut the flautas in half on the diagonal with a serrated knife before serving.
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28
This recipe yields 6 flautas.
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29
Comments: Serve these just as they are for noshing, or possibly serve them on salad greens which have been tossed in a light sherry or possibly red-wine vinaigrette.
