If you’re an avid reader of Port and Fin (thank you!!!), you’ll know my life is a bit of a chaotic disaster bubble right now. In a good way, mostly, but also in the sense that I’m juggling 10 balls right now when I’m used to juggling 3 or 4 soooo… every once in a while a ball gets dropped.
Like this one!
Sorry, blog, I love you so much but I missed my post yesterday because you were the ball that hit me in the face and then promptly hit the floor. Oops.
Since my weekdays are all but swallowed up with work, making sure my dog is happy and thriving and then, finally, making sure I am still happy and thriving (kidding, I only check in and make sure I’m still alive), the weekends are designated Blog Time. I cook a lot during the week but to then stage and photograph… it’s a lot to ask at 9 o’clock on a Tuesday night when the last thing I can recall consuming was that mug of terrible office coffee after my morning meeting. Let’s just say that while my photos have suffered somewhat, my recipe testing is stronger than ever. Perfect example: I have made these flautas four times in the last week. Four.
I tweaked the recipe to my desired level of perfection on the second try. I only brought my camera out last weekend on my fourth go. By that time, I was making them for my mum and sister, in town for last weekend’s Mother’s Day. It was a sunny afternoon in the backyard, we were a couple pints in and now hugely hungry. Soooo… probably not ideal for picture taking.
Still, I managed to get a few snaps before the vultures devoured them all. I even got an action shot of my sister, Megan, stealing one off the top.
“Megs! Stop! Put that down! 5 more minutes! I’m not even happy with my lighting yet. Nononononono! …. Ah, fine. That’ll have to do. Everybody eat.”
You would be surprised how many of my shoots go this way. I envy the bloggers who have the time to set up and shoot and make everything perfect and lovely without a horde of hungry people trying to steal what’s on your plate. One day, one day… it’s the dream.
Still, I can say with full and utter confidence that this recipe is The Jam. It is so good. I’ll probably make it again tonight it’s so good. It’s all the guilty delicious of store bought frozen Taquitos but 100 times more delicious and probably 1,000 times healthier. Dive in, everyone. Happy days.
|Baked Chicken Flautas with Roasted Red Pepper Dipping Sauce|| |
- 2 chicken breasts
- 1 Tbsp chili powder
- 1.5 tsp cumin
- 1 tsp paprika
- ¼ tsp chili flakes
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ½ tsp fresh ground black pepper
- 1 cup Greek yogurt
- 1 cup frozen corn niblets
- Roasted Red Pepper Dip:
- 3 roasted red peppers
- 500 g goat cheese
- 1 cup Greek yogurt
- 1 large clove garlic, finely chopped
- 1 Tbsp fresh lemon juice
- 10-12 small flour tortillas
- 1 small bunch fresh cilantro
- Bring a large pot of water to a boil. Add chicken breasts and cook in boiling water for 15-20 minutes. Remove from water, using two forks, pull the chicken meat apart in strands.
- Preheat oven to 400 degrees.
- In a medium bowl, mix together all the spices for the filling. Add 1 cup of Greek yogurt and mix well. Add the pulled chicken and corn to the bowl and stir together until well incorporated.
- Line a large baking sheet with parchment paper. Spoon approximately 2 Tbsp of chicken mixture into the tortilla and roll up tightly, leaving the ends open. Place seam down on the parchment paper. Repeat until all the chicken mixture is used (usually 10-12 small tortillas, depending on how much you stuff in each and how large your chicken breasts are).
- Bake for 15 minutes, until the edges of the tortillas brown slightly.
- Using a blender, food processor or immersion blender, blitz together the dip ingredients. Seriously, that's all you need to do. Just whiz 'em up. Nice, huh?
- Serve baked flautas alongside some fresh cilantro and the roasted red pepper dip.*