Chicken and Avocado Cream Flautas

Ingredients:

Flautas

• 1 grilled chicken, skin removed, meat finely chopped
• 16 tortillas (diameter 12 – 15 cm.)
• 1 tbsp (15 g) butter
• Half a medium red onion, diced
• 1 jalapeño, diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 0.5 tsp cayenne pepper
• 1 cup salsa
• 1/4 cup chopped cilantro leaves
• 1 cup of a mixture of grated Cheddar and Monterey Jack cheeses
• Juice of 1 lime
• 2 cups shredded iceberg lettuce, for serving
• Vegetable oil for deep-frying
• Additional device: skewers

Avocado cream

• 1 very ripe avocado, cut in half, pit removed, flesh scooped out
• 120 g sour cream
• 2 tablespoons lime juice

Preparation:

1. Pour vegetable oil into a large saucepan to a depth of 5 cm. Heat over medium heat until a deep-fry thermometer registers 190°C.
2. Prepare the filling.
   
   In a skillet over medium heat, melt the butter and sauté the onion and jalapeño for 5 minutes, until softened. Add the garlic, cumin, and cayenne pepper. Cook for another 2 minutes, until fragrant. Then add the chicken and salsaStir. Remove the pan from the heat and stir in the cilantro, cheese, and lime juice. Cool slightly.
3. Preheat oven to 95°C.
4. Prepare flautas.
   
   Assemble 4 tortillas at a time. Place a heaping spoonful of filling on each tortilla, roll tightly, and secure with a toothpick. Using tongs, lower each flauta into the hot oil, wait until the tortilla hardens, and then remove the tongs.
5. Fry for about 2 minutes, until golden brown. Then transfer the finished flautas to a plate lined with paper towels and immediately sprinkle with salt. Keep the finished rolls on a baking sheet in the oven to keep them warm while you fry the next batch.
6. Make avocado cream.
   
   In a bowl, mash the avocado with sour cream and lime juice until smooth. Season with salt to taste. Serve the flautas on a bed of shredded lettuce with avocado cream dip.