Chicken Flautas

Directions

1. 1

   In a bowl, combine the shredded chicken, melting cheese, Street Taco seasoning, salt, and pepper. Mix well so the filling is evenly seasoned.

2. 2

   Preheat the Blackstone griddle to medium heat. Add a small amount of oil and char the tomatoes until softened and lightly blistered. On a cooler section of the griddle, toast the chiles de árbol for about 1 minute, just until fragrant—do not burn. In a molcajete, mash the garlic first, then the chiles, followed by the tomatoes, Knorr, salt, and cilantro. Mash until chunky and well combined.

3. 3

   Reduce the griddle heat to low–medium and warm the tortillas just until soft and pliable to prevent cracking.

4. 4

   Add 1–2 tablespoons of the chicken mixture to each tortilla and roll tightly into flautas.

5. 5

   Add oil to the griddle and place the flautas seam-side down. Cook over medium heat, turning gently, until golden and crispy on all sides.

6. 6

   Serve hot and top with lettuce, onion, sour cream, queso fresco, and salsa molcajete.