CHUY’S GREEN CHILE CHICKEN FLAUTAS

This new recipe developed by the chefs at Austin-based Chuy’s to celebrate the restaurant’s 30th annual Green Chile Festival is a take on a menu favorite, chicken flautas, with roasted New Mexico Hatch green chiles added to the mix.

Vegetable oil for frying ¾ pounds roasted and pulled

white meat chicken

½ cup cream cheese, softened ½ cup shredded Monterey Jack

cheese

1 ½ cups roasted Hatch green

chiles, diced

1 ½ teaspoons salt

1 ½ teaspoons pepper

½ cup fresh spinach, chopped

into 1-inch pieces

18 corn tortillas Guacamole and sour cream for serving

Heat oil in a deep fryer or heavy-bottom pan to 350.

In a large bowl combine chicken, cream cheese, Monterey Jack cheese, green chiles, salt and pepper. Add fresh spinach and gently fold into mixture.

Dip tortillas in frying oil to soften and drain excess oil.

Place 2 ounces of filling into each tortilla, shaping in a line in center of tortilla from left to right.

Roll tortilla into a cigar shape and hold together with toothpicks.

Working in batches, place rolled flautas in frying oil and fry until crispy and golden brown — approximately 2 minutes and 45 seconds — and remove toothpicks.

Remove the flautas from the fryer, and drain on paper towels.

Serve with guacamole and sour cream

Makes 18 flautas Per flauta: 215 calories (percent of calories from fat, 63), 7 grams protein, 13 grams carbohydrates, 1 gram fiber, 14 grams fat (5 grams saturated), 18 milligrams cholesterol, 251 milligrams sodium.