Pan Fried Mushroom And Cheese Flautas Recipes

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

PAN-FRIED MUSHROOM AND CHEESE FLAUTAS

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add onion, bell pepper and garlic; cook and stir 2 minutes. Add mushrooms, oregano and salt; cook and stir 2 to 4 minutes or until onion and bell pepper are tender.
• With slotted spoon, top each tortilla with mushroom mixture. Sprinkle each with cheese. Roll up tightly; secure with toothpick.
• Wipe skillet clean with paper towel. Add oil to same skillet; heat over medium heat until hot. Add flautas; cook 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted. Remove toothpicks before serving. Serve with sour cream and guacamole.

CHICKEN FLAUTAS

Steps:

• Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.
• If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they're more pliable and easier to roll. Fill, roll and repeat.
• To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

FRIED CHICKEN FLAUTAS RECIPE

Steps:

• Prepare the chicken filling: Heat the olive oil in a skillet over medium heat. Once heated, add in the onion, jalapeño peppers, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken, salsa, and lime juice. Remove from heat.
• Prepare the tortillas: Warm the tortillas by wrapping the stack of them in damp paper towels and microwaving for a minute.
• Prepare the flautas: Place about 2 tablespoons each of chicken filling and a sprinkling of cheese in the middle of each tortilla. Roll the tortillas up tightly and place them seam side down on a plate.
• Fry: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan, seam side down, and fry for about 1-2 minutes. Then, flip the flautas and fry for another 1-2 minutes until golden brown. Add the remaining vegetable oil to the pan as needed and repeat this process with the remaining flautas.
• Serve: Serve the flautas with your favorite toppings such as lettuce, cilantro, salsa, and sour cream.