Spicy Mexican Tortilla Flutes
Ingredients
| 1/4 cup olive oil | ||
| 2 small onions, finely chopped | ||
| 2 garlic cloves, crushed | ||
| 1/2 tsp chili powder | ||
| 1/2 tsp cayenne pepper | ||
| 2 tsp ground cumin | ||
| 2 lbs cooked chicken, finely chopped | ||
| 2 tbs cilantro, chopped | ||
| 24 flour or corn tortillas | ||
| oil for shallow frying | ||
| red or green chili sauce for serving | ||
| 1 avocado, sliced for serving |
- Heat the olive oil in a frying pan and fry the onion and garlic over medium heat for 2-3 minutes or until the onion is just tender.
- Add the chili powder, cayenne and cumin and stir for 1 minute.
- Add the chicken and mix well. Cook over medium heat until just heated through.
- Stir in the cilantro and remove from the heat.
- Soften the tortillas, one at a time, by heating in a dry heavy based frying pan over high heat for about 30 seconds on each side.
- Lay the tortillas flat on a work surface and place a large spoonful of the chicken mixture along the center.
- Carefully roll up to form a flute.
- Pour oil in a deep frying pan to about 2 inches and heat the oil to 350 degrees.
- Holding the flute together with tongs (or fasten with toothpicks). Cook one at a time until slightly crisp and golden. Turning frequently.
- Drain on paper towels and serve with chili sauce and avocado slices.
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