In a skillet, heat the oil to hot. Cook the corn tortillas one at a time until soft, about 2 to 5 seconds. This will make the tortilla pliable enough to roll in a tight flute.
Spread 1 tablespoon of the chicken along one side of the tortilla, and roll the tortilla into a flute. Use toothpicks to hold the tortilla in the flute shape and lay the tortilla flute flap down, continue filling and rolling the rest of the tortillas.
In the skillet heat about an inch of cooking oil. Carefully lay the flautas in the hot oil and cook until they are golden and crisp. Drain and let dry on paper towel; keep warm until all flautas are cooked.
Place three flautas on a plate and garnish with cheddar cheese and sour cream. Serve with pico de gallo, lettuce, guacamole and salsa.
In a large skillet heat olive oil, bring together the sirloin steaks, onion, garlic, chili powder and cumin. Season with salt and pepper. Cook for about 5 minutes.
Soften the Tacomex Tortillas by wrapping in paper towel and microwaving for 1-2 minutes on high power.
Divide the meat mixture, cheese and refried beans among the tortillas. Fold envelope-style and secure them with toothpicks. Fry about 1 minute each side or until brown and crisp.
Drain on paper towel and remove the toothpicks.
Place on plate and serve with shredded lettuce, pico de gallo, guacamole and sour cream.
3 Tacomex 12” Wraps (Spinach, Tomato Basil, Jalapeño and Cheese)
1 cup of broiled chicken-shredded
2 Tomatoes, diced
1 tablespoon olive oil
1/2 cup of onion finely diced
1/2 cup lettuce- shredded
1/2 cup cheddar cheese, shredded
2 ounce Sour Cream
Instructions:
Heat olive oil in a skillet over medium heat. Stir in the onion, cook until the onion has softened and turned translucent about 2 minutes and stir in the chicken. Cook for 2 minutes. Keep aside and keep warm.
Soften the Tacomex 12” Whole Wheat Wraps in a flat top griddle for 5 seconds each side at medium to low heat.
Place the tomatoes, lettuce and sour cream on the wrap and then place the chicken and cheddar cheese on top.
Cut the grilled breast chicken into small pieces. Sautee onions and green peppers and stir in the chicken. Keep aside.
Heat a large skillet on medium high and add a small amount of butter. Place one tortilla on the skillet. Spread refried beans over half of the tortilla and lay the chicken, onions and peppers and cheeses and fold over in half. Cook for about 3 minutes per side. Repeat with the other tortilla.
Place the quesadillas on a plate and serve with salsa, guacamole and sour cream.
