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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Crunchy golden tortillas, juicy seasoned chicken, smoky poblano, melted cheese, creamy avocado, and fresh lime create a Mexican appetizer made for dipping, sharing, and disappearing fast. 🌮

Ingredients

• Chicken filling 🍗
• 🍗 400 g cooked shredded chicken (3 cups / 14 oz)
• 🫑 1 large poblano pepper, approximately 150 g (5.3 oz)
• 🧀 150 g shredded Oaxaca, Monterey Jack, or mozzarella cheese (1½ cups / 5.3 oz) dairy
• 🧅 100 g white onion, finely chopped (¾ cup / 3.5 oz)
• 🧄 10 g garlic, finely chopped (2 cloves / 0.35 oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🌶️ 1 tsp smoked paprika
• 🌿 1 tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• 🍋 15 ml fresh lime juice (1 tbsp / 0.5 fl oz)
• Flautas 🌮
• 🌽 12 small corn tortillas
• 🫒 250 ml neutral frying oil, approximately (1 cup / 8.5 fl oz)
• 🧂 1 small pinch fine sea salt
• Avocado-lime crema 🥑
• 🥑 1 large ripe avocado, approximately 180 g flesh (6.3 oz)
• 🥛 120 g sour cream or thick Greek yogurt (½ cup / 4.2 oz) dairy
• 🍋 30 ml fresh lime juice (2 tbsp / 1 fl oz)
• 🌿 15 g fresh cilantro (½ cup / 0.5 oz)
• 🧄 1 small garlic clove
• 🧂 ¼ tsp fine sea salt
• 💧 15–30 ml cold water, as needed (1–2 tbsp / 0.5–1 fl oz)
• Fresh tomato topping 🍅
• 🍅 200 g ripe tomatoes, finely diced (1¼ cups / 7 oz)
• 🧅 40 g red onion, finely diced (⅓ cup / 1.4 oz)
• 🌿 10 g fresh cilantro, chopped (⅓ cup / 0.35 oz)
• 🍋 15 ml fresh lime juice (1 tbsp / 0.5 fl oz)
• 🧂 1 small pinch fine sea salt
• To finish 🍽️
• 🧀 Crumbled cotija or feta cheese dairy
• 🌿 Fresh cilantro
• 🌶️ Sliced jalapeños
• 🍋 Lime wedges
• 🥑 Extra avocado slices

Preparation

• 1 Roast the poblano pepper 🫑 Place the poblano directly over a gas flame or beneath a very hot broiler. Turn regularly until the skin is blackened and blistered on every side.
• 2 Steam and peel the pepper ✨ Transfer the roasted poblano to a bowl and cover for 10 minutes. Peel away the loosened skin, remove the stem and seeds, then finely chop the pepper.
• 3 Cook the onion and spices 🧅 Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, paprika, cumin, oregano, salt, and black pepper, then cook for another 30 seconds.
• 4 Prepare the chicken filling 🍗 Add the shredded chicken and chopped poblano to the skillet. Cook for 2–3 minutes, stirring until evenly seasoned and warmed through. Remove from the heat, add the lime juice, and leave the mixture to cool slightly.
• 5 Mix the avocado crema 🥑 Place the avocado, sour cream, lime juice, cilantro, garlic, salt, and one tablespoon of cold water in a blender. Blend until completely smooth, adding more water only when needed for a creamy, spoonable texture.
• 6 Prepare the tomato topping 🍅 Combine the diced tomatoes, red onion, cilantro, lime juice, and salt in a small bowl. Stir gently and set aside while assembling the flautas.
• 7 Soften the tortillas 🌽 Warm the tortillas briefly in a dry skillet or wrap them in a damp kitchen towel and microwave for 30–40 seconds. They must be soft and flexible so they do not crack while rolling.
• 8 Fill the flautas 🧀 Place approximately two tablespoons of chicken filling near one edge of each tortilla. Add a small amount of shredded cheese, then roll the tortilla tightly into a narrow cylinder.
• 9 Secure the rolls ✨ Place every rolled tortilla seam-side down on a plate. Secure with wooden toothpicks when necessary so the flautas remain closed during frying.
• 10 Heat the oil 🔥 Pour approximately 1 cm of oil into a large skillet and heat it to 175°C (350°F). The oil should shimmer but must not smoke.
• 11 Fry until crisp 🌮 Working in small batches, place the flautas seam-side down in the hot oil. Fry for 2–3 minutes per side until deeply golden, crisp, and evenly browned.
• 12 Drain and season 🧂 Transfer the cooked flautas to a wire rack or paper towels. Remove the toothpicks carefully and season the hot tortillas with a very small pinch of salt.
• 13 Finish and serve 🍽️ Arrange the crispy flautas on a serving plate. Drizzle with avocado-lime crema, then add fresh tomato topping, crumbled cheese, cilantro, jalapeños, and lime wedges. Serve immediately while hot and crunchy.

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