Dietary Accommodations: Gluten Free
This recipe deserves a bit of a preface as it harkens back to my childhood. My grandfather was an engineer with the military during WW2 and found himself working at White Sands Missile Testing Range back in the 40’s. My father was born during this time, in Las Cruces, and my family later moved to California in the early 50’s after my grandfather took a position with Lockheed. My father later returned to New Mexico for University and, fast-forward a generation, I found myself completing my undergraduate work in Arizona and later working at a public health prevention research center in New Mexico.
That said, my brother and I grew up roasting green chile with him on a regular basis, and it’s something that stuck with us. I recall getting boxes of fresh chile in the mail every August, with a big red HATCH stamped on each box. Even though these aren’t New Mexico peppers, the smell of them roasting always takes me back to childhood.
For interested parties, New Mexico State University maintains a Chile Pepper Institute which features, among many resources, an online store where you can purchase heritage bred peppers of excellent flavor and quality. I’ve been growing them for years!
See our YouTube cooking demo for more details.
4 Flour Tortillas (8 Corn Tortillas for Gluten Free)
10 Oz Canned Chicken
2 Green Chiles (New Mexico or Anaheim)
½ Teaspoon Adobo Seasoning
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
½ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Lime, Quartered
4 Tablespoons Salsa
1/8th Red Cabbage, thinly sliced
2 Radish Bulbs
¼ Cup Mexican Cream or Sour Cream
4 Oz Cotija Cheese
4 Oz Cheddar Cheese
16 Oz Canola Oil Instructions:
Begin with roasting your peppers. If using a grill, place peppers directly over the flame. If using a gas stove, wrap peppers n a single layer of heavy-duty aluminum foil and place over the flame. Rotate the peppers constantly until blackened blisters form on the pepper’s skin. Remove from the heat and set aside to cool.
Prepare the guacamole; peel and pit the avocado and place in a bowl. Add garlic and onion powder, salt and pepper, and a squeeze of fresh lime juice. Smash with a fork until smooth.
For the slaw, thinly shave cabbage and radish into a bowl. Add lime juice and salt and toss to combine.
Shred the cheddar cheese into a bowl.
Crumble cotija cheese by first placing a chunk of cheese in a plastic bag. Seal the bag and knead the cheese, from outside the bag, with your fingers until finely crumbled. This helps keep the camp kitchen sanitary.
Once the peppers are cool enough to handle, lay them down on a cutting board and gently pinch to remove the skin. Then, using a knife, cut the stem off and slice the pepper in half length-wise. Gently scrape any seeds out from the inside and set the peppers aside.
Open your canned chicken and drain the excess water.
At this point, you can add canola oil to a fry pan and bring it up to frying temperature, about 375 degrees Fahrenheit.
Lay down a tortilla and fork chicken across the center of the tortilla. Dust with adobo seasoning, sprinkle some grated cheddar cheese on, and lay strips of roasted green chile down. Fold the tortilla in half to compress the filling. Open back up and roll the tortilla up tightly into a flute-shape. Secure the wrap with a toothpick in the center.
When the oil has reached temperature, gently place flautas in the pan and fry, turning frequently, until all sides are golden brown. Remove from the oil and let cool.
Next we’re going to build our final product! Lay a thick layer of guacamole on top of the flautas. Follow-up with a bead of salsa, and drizzle with crema. Top with a pinch of cabbage and radish slaw, and a dusting of crumbled cotija cheese.