Spicy Mexican Tortilla Flutes


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.




30 min


20 min


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