6 10 inches flour tortillas
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon cooking oil
2 cups shredded cooked chicken
1 cup canned black bean, rinsed and drained
1/2 cup bottled salsa
1/2 cup shredded Mexican blend cheese
2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying
3 cups shredded lettuce
Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
To Make the Filling: In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
To Fry the Flautas: Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degree oven while frying remaining flautas.
To Bake Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degree oven for 30 to 40 minutes or until golden brown and heated through.
To Serve: Remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro. The dipping sauce is Jalapeno Jelly.
Chevy's Jalapeno Jelly
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapeno's peppers
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin
To Make the Jelly: Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool. The jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.