Ingredients:

  • 3 cups (450g) cooked chicken breast, finely shredded
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 1/2 cup (60g) white onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) lime juice
  • 12 corn tortillas
  • 1 cup (230ml) vegetable oil
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, shredded cheese, diced onion, and minced garlic. Stir in the cumin, smoked paprika, salt, pepper, and lime juice. Mix until the seasoning is evenly distributed and the chicken is well-coated.
  2. Wrap the stack of corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
  3. Place a tortilla on a flat surface and scoop about 3 tbsp (45g) of filling into the center. Roll the tortilla tightly around the filling, tucking the edges in securely to create a cigar shape.
  4. For Pan-Frying: Heat oil in a skillet over medium-high heat until a drop of water sizzles instantly. Place flautas seam-side down first to lock the seal. Fry for 2–3 minutes per side until golden brown and rigid.
  5. For Air-Frying: Brush each flauta with melted butter. Place in a single layer in the air fryer basket. Cook at 400°F (200°C) for 7–10 minutes, turning halfway through.