Crispy Corn Tortillas With Chicken And Cheddar Recipe

Name: Crispy Corn Tortillas With Chicken And Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 jalapenos; 2 cups finely shredded roast chicken; 4 ounces (1 cup) sharp cheddar cheese, shredded; 1/2 teaspoon cumin seeds; Salt; Freshly ground pepper; 12 corn tortillas; Vegetable oil, for frying; 4 radishes, very thinly sliced; 1/4 cup chopped cilantro; 2 tablespoons finely chopped red onion; 1 teaspoon fresh lime juice

Servings: persons

2 jalapenos
2 cups finely shredded roast chicken
4 ounces (1 cup) sharp cheddar cheese, shredded
1/2 teaspoon cumin seeds
Salt
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice

1
Skewer the jalapenos 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 jalapenos to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
2
Wrap 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.
3
In 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.
4
In 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.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 jalapenos, 2 cups finely shredded roast chicken, 4 ounces (1 cup) sharp cheddar cheese, shredded, 1/2 teaspoon cumin seeds, and more.

Yes, Crispy Corn Tortillas With Chicken And Cheddar falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Corn Tortillas With Chicken And Cheddar

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