Ingredients
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4
-
2/3
-
2
-
2
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Puffy A1 Chicken Flautas #A1, A 1 Original Sauce Recipe Contest Entry: A baked version of the Mexican food treat with an avocado-cream dipping sauce, A 1 Original Sauce Recipe Contest Entry: A baked version of the Mexican food treat with an avocado-cream dipping sauce
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Steps
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1
Done
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Marinate Chicken Thighs in 1/3 Cup A.1. Sauce (2-3 Hours) Refrigerated, Turning Periodically. |
|
2
Done
|
Bake Marinated Thighs and Marinade in a Shallow Pan (375 Degrees) For Roughly 50 Minutes Uncovered. |
|
3
Done
|
When Cooled, Chop Thigh Meat, Add 1/3 Cup A.1.sauce and Combine, Then Refrigerate. |
|
4
Done
|
Roll Both Puff Pastry Sheets Until Square and About 1/8 Inch Thick; Pierce Sheets All Over Surface (dock) and Cut Each Sheet Into 4 Squares. |
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5
Done
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Trim Edges of Individual Squares to Approximate a Circle. |
|
6
Done
|
on Top 1/3 of Circle, Place About 4 Tbsp Chicken/A.1.sauce Mixture in a Narrow Line and Roll from Top as Tightly as Possible, Securing the Flap Shut With a Long Toothpick. |
|
7
Done
|
Place Toothpick Side Down on Un-Greased Baking Sheet and Continue Until You Have 8 Flauta Rolls. |
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8
Done
|
Bake in Preheated Oven (400 Degrees) For 22-24 Minutes Until Browned. |
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9
Done
|
in the Meantime, Mash Avocados and Combine Thoroughly With the Mayonnaise, Putting Into a Dipping Bowl. |
|
10
Done
|
Remove Toothpicks Before Serving Flautas. |
