TEQUILA Mexican Grill

3 corn tortillas stuffed with chicken and deep fried, add Shrimp if needed. The entrée comes with rice and refried beans or French fries or House Salad. Choose your spice level.

1. Pico de Gallo: In a medium bowl, combine the tomatoes, onion, serrano pepper, cilantro, lime juice, salt, and pepper. Mix and set aside.

2. Heat 1 tablespoon of oil in a medium skillet over medium heat for 2 minutes. Add the onion and sauté for 1 minute. Add the garlic and sauté for 30 seconds.
3. Add the chicken, tomato, salt, and pepper. Cook for 2 minutes and set aside.
4. In a bowl, combine the chicken with the Chihuahua® cheese.
5. Heat the tortillas for 1 minute or until they are slightly soft (you can use the microwave or a griddle).
6. Fill each tortilla with approximately 3-4 tablespoons of the chicken mixture. Roll up each tortilla and secure with a toothpick. Set aside.
7. Heat ½ cup of oil in a medium skillet over medium heat for 3 minutes. Fry 5 flautas at a time until golden brown, approximately 4-5 minutes.
8. Transfer the flutes to a napkin using a pair of tongs. Remove chopsticks before serving. Serve each serving with approximately 2 tablespoons of sour cream, 3 tablespoons of queso Fresco, and 3 tablespoons of pico de gallo. Enjoy!