We won't flauta ourselves and say that these taste just like our abuela's (the golden standard we're always aiming for!), but we've guac to admit: these Chicken and Cheese Flautas come pretty close!
Ingredients
2 lb Shredded Chicken
1 jar Siete Dairy Free Cashew Queso Blanco
2 packages Siete Grain Free Almond Flour Tortillas
Lime Crema
1 cup Dairy Free Yogurt
½ Lime, juiced
½ tsp Salt
To Serve
Iceberg Lettuce
Favorite Salsa
Pico de Gallo
For Frying
Avocado Oil (or preferred neutral oil for frying)
Directions
Heat a skillet over medium-high heat. Heat tortillas for 10-15 seconds on each side until they become pliable.
In a large bowl, combine chicken and queso. In a separate small bowl combine crema ingredients and refrigerate until ready to serve.
Place about ¼ cup on each tortilla and roll tightly.
Heat a large skillet, preferably cast iron, with oil, about halfway, over medium heat.
Fry each flauta, turning them to get golden brown and crisp all around. Drain on paper towels.
Garnish flautas with iceberg lettuce, salsa or pico de gallo, and crema.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
