Crispy Corn Tortillas With Chicken And Cheddar

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!