Jalapeno Popper Chicken Flautas

 Jalapeno Popper Chicken Flautas

Baked Jalapeno Popper Chicken Flautas, made with shredded chicken,

jalapeno, cheese, spices and uncooked tortillas are easy to make and full of flavor!

Prep Time Cook Time Total Time

15mins 15mins 30mins

Course: Cuisine: Servings:

Appetizer Mexican 16flautas

Author:

Krissy Allori

Equipment

baking sheet

Mixing Bowls

Notes

Makes 16 flautas, nutritional info based on one flauta

Depending on the spice level of the jalapeno, you may want to add small amounts, taste, and

then add more until the spice level is to your liking

You can use the meat from an entire rotisserie chicken if you don't want to use chicken breasts

Nutrition

Calories: 255kcal | Carbohydrates: 16g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 65mg

| Sodium: 559mg | Potassium: 297mg | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 4.9mg | Calcium:

Ingredients

4chicken breasts cooked and shredded

8ounces cream cheese softened

4jalapenos stems and seeds removed, finely chopped

1teaspoon salt

1teaspoon cumin

1/2teaspoon garlic powder

2cupsMexican blend shredded cheese cheddar, jack, etc.

16uncooked flour tortillas

oil spray

Instructions

1. Preheat oven to 425°F.

2. In a medium sized bowl, combine 4 chicken breasts, 8 ounces cream cheese, 4 jalapenos

(stems and seeds removed, finely chopped), 1 teaspoon salt, 1 teaspoon cumin, 1/2

teaspoon garlic powder, and 2 cups Mexican blend shredded cheese.

3. Divide the chicken mixture evenly between the 16 tortillas and roll tightly.

4. Generously spray baking sheet with cooking spray and place rolled 16 uncooked flour tortillas

in a single layer with the seam side down on greased pan (using oil spray). Spray tops of

flautas with more cooking spray.

5. Bake until cheese is melty and tortillas begin to turn golden brown, about 10-15 minutes.

6. Serve warm on their own or with guacamole or fresh toppings like cilantro or additional

jalapeno, if desired.

Jalapeno Popper Chicken Flautas - Self Proclaimed Foodie

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Salsa

 Salsa

Tomatoes 4

Green onions 2 bunches (chopped)

Jalapenos 1 1/2 (chopped)

Cilantro (chop/tear, to your taste)

Salt (I used 2 tsp)

Garlic (optional, I used 2 tsp minced garlic)

Lime (I used juice from 1 lime)

Bland/puree to desired consistency

Chicken Tikka Masala

 

Curry Stand Chicken Tikka Masala Sauce

A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it's the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Submitted by Chris Bellers

 Tested by Allrecipes Test Kitchen

Prep Time:

 

15 mins

Cook Time:

 

1 hr 5 mins

Total Time:

 

1 hr 20 mins

Servings:

 

6

Ingredients

• 2 tablespoons ghee (clarified butter)

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 teaspoon salt, or more to taste (Optional)

• 1 teaspoon ground ginger

• 1 teaspoon cayenne pepper

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground turmeric

• 1 (14 ounce) can tomato sauce

• 1 cup heavy whipping cream

• 1 tablespoon white sugar, or more to taste (Optional)

• 2 teaspoons paprika

• 1 tablespoon vegetable oil

• 4 skinless, boneless chicken breast halves, cut into bite-size pieces

• ½ teaspoon curry powder

Directions

1. Gather all ingredients.

2. Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

3. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.

4. Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.

5. Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

6. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

7. Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

Nutrition Facts

             

calories328
total fat 23g
saturated fat 13g
cholesterol 106mg
sodium 981mg
total carbohydrate 13g
dietary fiber 2g
total sugars 7g
protein 18g
vitamin c 9mg
calcium 68mg
iron 2mg
potassium 462mg

 ASIAN NOODLE SALAD

(This is my variation of the Pioneer Woman's recipe.  All measurements are approximate.)

1 pound package Linguine noodles (or Farfalle), cooked, rinsed, and cooled

1 head sliced Napa cabbage

1/2 head sliced purple cabbage

2-3 big handfuls of baby spinach (or more to taste)

1 whole red bell pepper, sliced thin

1 whole orange or yellow bell pepper, sliced thin

3 whole scallions, sliced

2 English cucumbers, peeled and sliced

1 bunch cilantro, chopped

1 cup chopped cashews

Toss all of the above ingredients together.

DRESSING:

Place 3 Tablespoons of peanut butter in a liquid measuring cup.  Add oil to peanut butter to measure 3/4 cup.  Put in microwave and heat just until peanut butter melts.  Stir until peanut butter and oil are combined.

1/2 cup sugar

1/4 cup rice vinegar

2 T soy sauce

Juice of 1 large lime

1 T sesame oil

1/4 tsp dried ginger

1/2 tsp red pepper flakes

Mix all of the above ingredients together.  I mix it in a quart jar.  The dressing is best if made and refrigerated for a day before serving.

 CHOCOLATE CHOCOLATE CHIP MUFFINS

• 6 (1 ounce) squares semisweet chocolate (or 6 ounces semisweet chocolate chips)

• ⅓ cup butter

• ¾ cup buttermilk

  1/2 cup sour cream

• 3/4 cup white sugar

• 2 eggs

• 1 ½ teaspoons vanilla extract

• 1 ⅔ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1-2 cups semi-sweet chocolate chips

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Directions:

1. 
   

   Preheat the oven to 350 degrees. Line 12-18 muffin cups with papers or spray with Pam.

2. In a small saucepan over low heat (or microwave), melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

3. Lightly beat the eggs. Stir together the chocolate-butter mixture with the buttermilk, sour cream, sugar, eggs, and vanilla until blended well.

4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the muffin cups.  I like to sprinkle with sugar at this point.

5. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

   Notes:  For the buttermilk, I sometimes put about a tablespoon of sour cream in a measuring cup and then add milk to measure 3/4 of a cup.  Mix together.  This is a family favorite.  Very cake like.  Makes 18 muffins for me.