Serves 4

You can tell if your avocado for the guacamole in this recipe is ripe by whether it yields to gentle pressure when you hold it between your palms. If there’s some “give” to it, it’s ripe. If it feels hard, like a baseball, it’s not ripe. Wait a few days, and it will have a richer, creamer texture and flavor. You can speed the ripening by keeping the avocado in a paper bag, at room temperature, along with a banana or pear or apple. These fruits give off a ripening factor and the paper bag concentrates the ripening factor.

4 roaster boneless thigh cutlets

1 quart chicken broth

1/2 pound Monterey Jack or Cheddar cheese, coarsely grated (about 2 cups)

1/4 cup red or green chili salsa

salt to taste

8 flour tortillas

Vegetable oil, for frying

1/3 cup sour cream, optional


1 large ripe avocado

1 tablespoon fresh lemon or lime juice

1/2 cup chopped tomato

1/4 cup chopped onion

1 tablespoon red or green chili salsa

In a large saucepan over medium-high heat bring chicken broth to a boil. Add boneless thighs, reduce heat to medium-low and simmer, uncovered, 30 minutes. Remove thighs, reserving broth for other use. Shred meat and place in a mixing bowl. Toss with 1-1/2 cups cheese, salsa, and salt to taste. Divide mixture among tortillas and roll up, securing with a toothpick, if necessary. In a large, heavy skillet over medium-high heat, heat 1/2-inch oil. Fry flautas in hot oil, turning to brown lightly on all sides. Transfer to serving dish and keep warm. To make guacamole, scoop out avocado flesh, chop and toss with lemon juice. Combine lightly with remaining ingredients. Serve flautas topped with guacamole, remaining cheese and sour cream, if desired.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

Chicken Recipes


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