Chicken Poblano Flautas
These Chicken Poblano Flautas are the perfect snack, appetizer or meal and perfect for this years "Cinco de Mayo" festivities. Crispy on the outside and all sorts of yummy on the inside. Served with salsa verde and sour cream.
Servings: 5
Calories: 352kcal
Ingredients
- 4 chicken thighs boiled, skin removed and shredded
- 5 tablespoon soy sauce
- 1 garlic clove chopped
- 1 poblano pepper roasted
- 1 tablespoon oil
- 10 corn or flour tortillas
- salsa verde homemade or store bought
- sour cream for topping
Instructions
- Rinse chicken thighs. Boil in a pot of medium heat for 20 minutes or until no longer pink inside.
- Remove chicken from pot and let cool for a few minutes.
- Remove skin. Shred chicken with a fork. Set aside
- Roast poblano pepper in a skillet over medium heat with the tablespoon of oil. Char skin on all sides.
- Remove pepper from heat and let pepper sweat for a few minutes.
- Remove char skin with fingers. Remove stem and seeds.
- Chop pepper.
- In a skillet over medium heat, add chicken and chopped poblano pepper.
- Add soy sauce and chopped garlic. Cook for 5 minutes. Set aside.
- Make salsa verde.
- Add about 2 tablespoons of chicken mixture to the center of each tortilla and roll tortillas.
- Add about an inch of oil to a skillet and heat. Fry a few tortillas at a time over medium heat until golden brown on all sides.
- Drain on paper towels. Serve flautas with salsa verde and sour cream.
Nutrition
Serving: 5g | Calories: 352kcal | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1099mg | Potassium: 361mg | Fiber: 3g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 19.3mg | Calcium: 55mg | Iron: 1.7mg