Flautas de Pollo with Hidden Valley® Original Ranch®
Sautéed chicken with Anaheim chili, onion, poblano and garlic rolled in tortilla and fried, served with guacamole and Hidden Valley® Original Ranch® sauce.
¼ cup butter
¼ cup all-purpose flour
¼ cup onion, minced
1 small Anaheim chile, roasted, seeded and diced small
1 small poblano pepper, roasted, seeded and diced small
½ teaspoon garlic
2 tablespoons lemon juice
¼ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon salt
1½ cups chicken, cooked and shredded
8 (8-inch) flour tortillas
Oil for frying
Toothpicks
Prepared guacamole
Hidden Valley® Original Ranch® Dressing, Dip & Sauce Mix, prepared as dressing
Cilantro for garnish
Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion and peppers and cook until softened.
Add garlic, lemon juice, paprika, pepper and salt. Stir till heated through.
Add chicken into mixture and remove skillet from heat and cover.
Heat oil in a large saucepan or deep-fryer.
Fill tortillas with about 2 oz. chicken mixture. Roll tortilla around filling and secure with toothpicks.
Working in small batches until browned, fry the rolled tortillas, about 2 minutes. Drain on paper towels.
Remove toothpicks and serve with guacamole, cilantro and Hidden Valley® Original Ranch® Dressing.
