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Chipotle Mashed IdahoŽ Potato & Chicken Flautas
Recipe courtesy of Jeffrey H. Knight, District Executive Chef, Compass, Eurest
Yield: 12 servings
Ingredients
Shredded Chicken- 3 tablespoon Vegetable oil
- 3 pounds Chicken breast, boneless, skinless
- 1/2 cup Yellow onion, diced
- 3 cloves Garlic, peeled, minced
- 16 ounces Chicken stock
- 1 cup Tomatoes, diced, canned
- 1 1/2 teaspoon Chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Oregano, dried
Chipotle Mashed
- 2 lbs Idaho® Russet potatoes, peeled and large diced
- 1/2 cup Heavy cream, heated
- 1/4 cup Chipotle in Adobo
- 2 tablespoons Butter, unsalted
- 1 teaspoons Kosher salt
Avocado Sauce
- 3 each Avocados, ripe but firm
- 2 tablespoons Lime juice, fresh
- 2 cups Plum tomatoes, diced
- 2 cups Fresh corn, cut off the cob
- 1/2 cup cilantro, chopped
- 1/2 Yellow Onion, diced
- 1 tablespoon Jalapeno, minced
To Serve:
- 1/2 pounds Cheddar cheese, shredded
- 12 each Flour tortillas, 10-inch
Directions
Shredded Chicken:- In a small pot, heat oil; sauté chicken breast until browned. Remove and reserve.
- Add onions and garlic to pot and sauté until translucent.
- Add chicken breast back to pot and deglaze with stock. Stir in remaining ingredients.
- Cook chicken over medium heat until liquid in pot reduces to au sec and chicken is very tender. Cool.
- Shred chicken and hold in pan juices at 140°F.
Chipotle Mashed Potatoes:
- Start Idaho potatoes in cold water and cook until fork tender. Drain and dry well.
- Run Idaho potatoes through food mill and incorporate remaining ingredients. Hold at 140°F or above.
Avocado Corn Relish:
- Peel and dice avocados and mix with lime juice and salt. Fold in remaining ingredients and hold cold at 40°F or below.
To Complete Dish:
- Place 1/2 cup mashed potato mixture, 4 ounce shredded chicken and 1/2 cup cheddar cheese in the middle of the tortilla.
- Roll tortilla tightly and seal with food pick, if needed. Place on sheetpan and cover; chill.
- To Serve: Place 1 flauta in a 350°F fryer and cook about 3 minutes or until crispy and golden brown. Cut in half and serve with 3 ounce avocado corn relish and a sprig of cilantro.
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