Buffalo Chicken Flautas

February 4, 2012 By Stefanie 3 Comments











Ingredients

Pulled Buffalo Chicken

10-12 Corn Tortillas

Toothpicks

Vegetable Oil for Frying



Make sure the pulled buffalo chicken has completely cooled before you start working with it. Drain as much of the excess buffalo sauce out of the chicken as you can before placing it in the tortilla.

Dampen a paper towel, wrap the tortillas, and microwave them for a minute. This will make them easier to work with. Take the corn tortilla and place about 2 tablespoons worth of chicken in a line down the center of the tortilla.



Roll the tortilla closed very tightly and secure with a toothpick. Keep going until you have made the desired amount.

Fill a large skillet about halfway with vegetable oil. Heat the oil to about 250 degrees. Drop in the flautas two at a time. Fry for about 2 minutes on each side until the tortilla is crispy and golden.



Place flautas on a wire rack to drain and cool. As you can see my flautas making skills improved as I went along. After they have cooled for five minutes, remove the toothpicks.



Serve these crunchy babies up with some blue cheese or ranch dressing. Maybe a drizzle of buffalo sauce on top and a dash of fresh cilantro, if you want a fancier presentation for your Super Bowl party.


The lesson of the day as said by Ferris Bueller: “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.” Somehow I do not think he did his own laundry.





Buffalo Chicken Flautas