Turkey flautas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8oz) cream cheese |
| 4 | Jalapenos; chopped fine | |
| 4 | Cloves garlic; chopped fine | |
| ½ | Red onion; chopped fine | |
| 1½ | cup | Smoked turkey; chopped |
| ¼ | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Ancho powder |
| ⅛ | teaspoon | Cumin |
| ⅛ | teaspoon | Oregano |
| 3 | Glugs hot sauce * | |
| Salt and pepper to taste | ||
| Corn tortillas ** | ||
Directions
* (A glug is a precise kitchen measurement meaning more than a dash and less then a pour.)
** Corn tortillas that have been left out on the counter to dry for one hour. They will absorb less oil if they are dry.
Blend all ingredients. You can add a small amount of sour cream or milk to help blend the mixture. I did not add anything.
Spread approximately one heaping tablespoon of the mixture on the lower ⅓ of a tortilla and roll it up. Secure with a toothpick.
Fry in ½ inch of peanut or corn oil until crispy on all sides.
When they were done I dusted them with ancho powder mixed with salt.
Drain on paper towels.
Serve with salsa and sour cream.
Note: These are quite spicy, you can adjust the spices to suit your taste.
Posted to bbq-digest by Kit Anderson <kitridge@...> on Dec 01, 1998, converted by MM_Buster v2.0l.