Description

Enjoy your very own crunchy chicken flautas that could rival any Tex-Mex restaurant. Inside a crispy, flaky stone ground corn shell are hand-pulled pieces of pasture-raised chicken that have been slow cooked in spicy mole verde sauce. House pickled jalapenos add spice and tang, while a trio of shredded sharp cheddar, colby and Monterey jack binds the filling together with creamy, cheesy flavor.

Whether you fry or oven bake, these flautas are satisfyingly crunchy making them the perfect appetizer or finger food. As a main dish, pair the flautas with classic sides of rice and beans, plus guacamole, sour cream & pico de gallo.

Makes 12 Flautas; Serves 4-5. (Gluten Free, Nut Free)

Click over to the Recipes tab for cooking instructions.

Includes:

  • 16 oz Chicken Mole Verde, frozen
  • 8 oz Pickled Jalapenos
  • 6 oz Shredded Mexican Blend Cheese
  • 12 count Stone Ground Corn Tortillas

You will need:

  • Neutral oil, such as vegetable, sunflower or peanut
  • Salt
  • Toothpicks
Optional:

  • Fresh garnishes, such as cilantro, tomatoes, onion, radishes, lime
  • Dips such as sour cream, guacamole, salsa


Hands on Time:
25 minutes; Total Time: 25 minutes


What's inside

Chicken Mole Verde, 16 oz - Default: 1 - Max: 1
Pickled Jalapenos, 8 oz - Default: 1 - Max: 1
Tortillas, Stone Ground Corn - Default: 1 - Max: 1
Cheese, Shredded Mexican Blend, 6 oz - Default: 1 - Max: 1

RECIPE

Includes:



  • 16 oz Chicken Mole Verde, frozen

  • 8 oz Pickled Jalapenos

  • 6 oz Shredded Mexican Blend Cheese

  • 12 count Stone Ground Corn Tortillas


You will need:



  • Neutral oil, such as vegetable, sunflower or peanut

  • Salt

  • Toothpicks


Optional:



  • Fresh garnishes, such as cilantro, tomatoes, onion, radishes, lime

  • Dips such as sour cream, guacamole, salsa



Hands on Time:
25 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw the chicken mole verde in the refrigerator 24-48 hours prior to use.

STEP 1  Warm the tortillas to make them pliable using any of the following methods. Working with one tortilla at a time, lightly toast the tortillas over an open flame for 2-3 seconds per side until just pliable. Alternative, lightly brush or spritz each tortilla with oil or water and toast in a dry skillet for 3-4 seconds per side until just pliable. You can also wrap the tortillas in a damp paper towel or clean linen, then gently warm in a microwave until just pliable.
STEP 2  To assemble the flautas, start by setting a warm and pliable tortilla on a cutting board or plate. Fill the bottom half with about 1 tbsp. of chicken mole verde, shredding the chicken into smaller pieces, as needed. Then, top the chicken with 1 tbsp. of shredded cheese and 3-4 pickled jalapenos. Avoid overstuffing the flauta so that the filling does not fall out while cooking. Roll up and away from you, then secure the flauta closed by threading a toothpick through the seam piercing through both layers of tortilla. Repeat with remaining tortillas, chicken, jalapenos and cheese. Set aside.
STEP 3  Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the seafood is frying.) Heat the oil over medium to medium-high to reach 350° to 365°F.
STEP 4  When the oil is hot and reaches temperature, cook the flautas in batches, about 3 to 4 at a time, depending on the size of your pan. Carefully add the flautas into the hot oil, watching your fingers and preventing hot oil from splashing by gently laying them into the oil away from you. Fry for 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden and crisp, about 1-2 more minutes. Transfer to a paper towel-lined plate to absorb excess oil. Season with salt immediately. Repeat with remaining flautas.

Bake it up: For a healthier twist, you can bake the flautas. Preheat the oven to 425°F. Assemble the flautas through Step 2. Add to a parchment lined baking sheet, then brush the tops with oil and sprinkle lightly with salt. Bake for 15-20 minutes or until crisp and golden brown.

Garnish with fresh cilantro, tomatoes, onions and/or radishes, if desired. Serve with sour cream, guacamole and salsa.

Enjoy!


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Spicy Chicken Mole Flautas Bundle

$29.99

serves 4 ($7.49/serving)

Enjoy your very own crunchy chicken flautas that could rival any Tex-Mex restaurant. Inside a crispy, flaky stone ground corn shell are hand-pulled pieces of pasture-raised chicken that have been slow cooked in spicy mole verde sauce. House pickled jalapenos add spice and tang, while a trio of shredded sharp cheddar, colby and Monterey jack binds the filling together with creamy, cheesy flavor.

Whether you fry or oven bake, these flautas are satisfyingly crunchy making them the perfect appetizer or finger food. As a main dish, pair the flautas with classic sides of rice and beans, plus guacamole, sour cream & pico de gallo.

Makes 12 Flautas; Serves 4-5. (Gluten Free, Nut Free)

Click over to the Recipes tab for cooking instructions.

Includes:

  • 16 oz Chicken Mole Verde, frozen
  • 8 oz Pickled Jalapenos
  • 6 oz Shredded Mexican Blend Cheese
  • 12 count Stone Ground Corn Tortillas

You will need:

  • Neutral oil, such as vegetable, sunflower or peanut
  • Salt
  • Toothpicks
Optional:

  • Fresh garnishes, such as cilantro, tomatoes, onion, radishes, lime
  • Dips such as sour cream, guacamole, salsa


Hands on Time:
25 minutes; Total Time: 25 minutes

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Includes:



  • 16 oz Chicken Mole Verde, frozen

  • 8 oz Pickled Jalapenos

  • 6 oz Shredded Mexican Blend Cheese

  • 12 count Stone Ground Corn Tortillas


You will need:



  • Neutral oil, such as vegetable, sunflower or peanut

  • Salt

  • Toothpicks


Optional:



  • Fresh garnishes, such as cilantro, tomatoes, onion, radishes, lime

  • Dips such as sour cream, guacamole, salsa



Hands on Time:
25 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw the chicken mole verde in the refrigerator 24-48 hours prior to use.

STEP 1  Warm the tortillas to make them pliable using any of the following methods. Working with one tortilla at a time, lightly toast the tortillas over an open flame for 2-3 seconds per side until just pliable. Alternative, lightly brush or spritz each tortilla with oil or water and toast in a dry skillet for 3-4 seconds per side until just pliable. You can also wrap the tortillas in a damp paper towel or clean linen, then gently warm in a microwave until just pliable.
STEP 2  To assemble the flautas, start by setting a warm and pliable tortilla on a cutting board or plate. Fill the bottom half with about 1 tbsp. of chicken mole verde, shredding the chicken into smaller pieces, as needed. Then, top the chicken with 1 tbsp. of shredded cheese and 3-4 pickled jalapenos. Avoid overstuffing the flauta so that the filling does not fall out while cooking. Roll up and away from you, then secure the flauta closed by threading a toothpick through the seam piercing through both layers of tortilla. Repeat with remaining tortillas, chicken, jalapenos and cheese. Set aside.
STEP 3  Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the seafood is frying.) Heat the oil over medium to medium-high to reach 350° to 365°F.
STEP 4  When the oil is hot and reaches temperature, cook the flautas in batches, about 3 to 4 at a time, depending on the size of your pan. Carefully add the flautas into the hot oil, watching your fingers and preventing hot oil from splashing by gently laying them into the oil away from you. Fry for 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden and crisp, about 1-2 more minutes. Transfer to a paper towel-lined plate to absorb excess oil. Season with salt immediately. Repeat with remaining flautas.

Bake it up: For a healthier twist, you can bake the flautas. Preheat the oven to 425°F. Assemble the flautas through Step 2. Add to a parchment lined baking sheet, then brush the tops with oil and sprinkle lightly with salt. Bake for 15-20 minutes or until crisp and golden brown.

Garnish with fresh cilantro, tomatoes, onions and/or radishes, if desired. Serve with sour cream, guacamole and salsa.

Enjoy!

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