3cupschickencooked and shredded (I used a rotisserie)
4ouncesqueso fresco cheese or fetacrumbled
2tbspoilfor frying (enough to get 1 inch in your pan)
salt and pepper
For the Pico de Gallo
1/2small onionfinely chopped
2jalapenosseeded and finely chopped
chopped cilantro to taste
salt to taste
Other Topping Ideas
additional queso fresco
Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
Soften the tortillas 3 or 4 at a time on a plate covered in plastic wrap in the microwave. Start with 15-30 seconds. You want them to be pliable enough that they don't crack when rolled. Take one tortilla at a time (keep the rest covered!) and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. (Stick the toothpick in directly adjacent to the flauta, then poke it back out.) Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry for 2-3 minutes until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.