1 cup chopped onion
1 cup chopped red pepper
2 cloves of garlic
2 chicken breasts
1 cup frozen corn
1/2 cup chicken broth or water
1/2 tsp salt
2 Tbsp. Southwestern Seasoning from Pampered Chef
shredded cheddar cheese
oil for frying
flour tortillas
picante sauce
Ingredients for 2nd recipe:
jalapeno jelly
Place your chicken breasts in a frying pan on medium high. Flip as needed. When it looks like the chicken is done, cut to make sure that the inside is all the way cooked. If it is, remove the chicken breast from the heat and chop into bite size pieces.
Add chicken back to pan and add onion, peppers, garlic, corn, salt, seasoning, and broth. Heat uncovered, about 5 minutes or until liquid has evaporated, stirring occasionally. In large skillet, heat 1/2 inch oil to 350 degrees.
Spoon about 1/3 cup of chicken mixture across one end of tortilla. Add a layer of cheese. Fold left and right side in and roll tortilla together like an envelope. Pin the tortilla closed with a toothpick or two.
Fry rolled tortillas in hot oil for about 1 minute on each side or until golden brown. Drain on paper towel. Serve with picante sauce or/and sour cream. You can also add fresh tomatoes and lettuce if you want. I served with Yellow Zatarain's Rice.
2nd recipe... Jalapeno sauce. Take a few Tablespoons of jalapeno jelly (found right next to grape and strawberry jelly in the store) and put into a microwave safe bowl. Heat for 1 minuet in microwave... drizzle on flautas.
YUM. This will become a favorite in our home.
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