Wednesday, September 26, 2012

Baked Chicken and Spinach Flautas

What is the difference between a flauta and a taquito?

If you're looking at the pictures and thinking, gee, I have no idea, then you're in good company.

I had no idea either, so I googled it, of course!! From where we stand, there's really no difference. The terms are interchangeable.

However, if you live in the regions of the world from whence we were blessed with such foods, you may know that a flauta is usually made with a flour tortilla and a taquito is usually corn. Also there are some questions of size, but we won't go into that.

For all practical purposes, there really isn't a difference.

And even if there is, who really cares what you call it as long as it's crispy and has cheese oozing out of it? Am I right??

Sooo...pick a name out of a hat and enjoy this yummy and healthy Mexican-cuisine inspired appetizer/dinner!

Baked Chicken and Spinach Flautas\
adapted slightly from Healthy-Delicious
makes about 10 flautas (serves 3-4)

1 lb. chicken breast or thighs (or pre-cooked, shredded equivalent- those rotisserie chickens would be great here!)
16 oz. chicken broth
2 cups water
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 Jalapeno pepper, minced (I used canned pickled jalapenos since they are less hot)
3 cups fresh baby spinach, chopped
10 soft taco size flour tortillas
6 oz. good melting cheese, shredded (I used a mozzarella blend)
cooking spray (or oil) and additional salt

Preheat oven to 450.
If using uncooked chicken, chicken pieces in deep pan and cover with broth and water. Bring to a boil, then reduce to a simmer and cook for 10 min. or until chicken is no longer pink. Remove from liquid and shred. Mix chicken with seasonings.
Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat 2-3 min. or until spinach is wilted.
To assemble, spread about 1 TB of the chicken mixture along one edge of a tortilla. Repeat with spinach and cheese. Roll up and place seam side down on a greased baking sheet. Repeat with remaining ingredients. Spray tops of flautas with cooking spray or brush with oil then sprinkle with salt, if desired.
Bake 10-15 min. or until crispy, turning if needed to brown evenly. Serve with salsa and sour cream if desired!

1 comment:

  1. Josh loves the flautas from Chevys! I bet he would like to try this!


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