|The Charlottesville Collection cookbook|
|by Kelley Brown|
A collection of recipes from beautiful and historic Charlottesville, Virginia. Includes updated versions of old favorites, lower salt and fat cont...
1 - 10 of 13 for fried flautas
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In large skillet, ... tortillas in hot oil for about 1 minute on each side or until golden brown. Drain on paper towel. Serve with salsa. Makes 8 flautas.
Saute onion and ... roll up. Saute flautas, a few ... pepper, and 1/8 teaspoon ground cumin in a small bowl; mix well. Refrigerate 1 hour or until cold.
Melt butter, blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg and ...
Fry hamburger, onion, celery. Drain grease. Add taco mix, 1/2 cup water. Let mixture cook down. In a large bowl put grated cheese, drained beans, ...
Mix seasoning with chicken. Warm tortillas until soft in microwave or oven. Roll small amount of chicken mixture in each tortilla. Pan fry in hot ...
Boil fryer - ... pan) until golden brown - remove - may be served with Spanish rice and salad and avocado sauce (to you taste) or cheese on top of flautas.
Skin and bone ... Drain on paper towels. Keep in a 200 degree oven while frying remaining flautas. Remove toothpicks and serve with sour cream and salsa.
Combine chicken and ... remaining ingredients. Fry flautas in deep hot ... well on paper towels. Serve with sour cream and taco sauce. Yields 1 1/2 dozen.
Boil chicken 20 minutes. Remove from bone and shred; set aside. Heat 3 tablespoons oil in fry pan. Add tomato and onion; saute until onion is clear. ...
Combine chicken and ... remaining ingredients. Fry flautas in deep hot ... well on paper towels. Serve with sour cream and taco sauce. Makes 9 servings.
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