Course Appetizer


  • GUACAMOLE 2 lg Ripe Avocados, Mashed
  • 2 Finely Chopped Tomatoes
  • 1 md Chopped Onion
  • 2 Jalapeno Peppers, Seeded And Finely Chopped 1 Finely Chopped Clove Garlic
  • 2 tb Finely Snipped Cilantro
  • 1 tb Vegetable Oil
  • 2 tb Fresh Lime Juice
  • 1/2 ts Salt
  • 1 ds Pepper
  • FLAUTAS- 1 c Cooked Chicken, Finely
  • Chopped 12 Flour Tortillas


  • Vegetable Oil For Frying Guacamole: Mix all ingredients in a glass or plastic bowl.
  • Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla.
  • Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. 
  • Fry flautas, turning once, until golden brown, about 2 minutes.
  • Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger.


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