Roasted chicken and cheese flautas with vegetable sauce for air fryers
restaurant 4-6 portions
schedule 01 h 00 min
Cooking details
This recipe has been tested in a Newlux 12L Air Oven-Fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt15 wheat or corn pancakes
- task_altA supermarket roast chicken
- task_alt15 slices of edam cheese
- task_alt1 green bell pepper
- task_alt1 yellow bell pepper
- task_alt2 leeks
- task_alt1 stalk celery
- task_altSeveral sprigs of cilantro to taste
- task_alt3 carrots
- task_alt½ tsp. of ground coriander
- task_altChicken broth
step by step recipe
- The first thing we are going to do is to crumble the chicken.
- The carcass is placed in a pressure cooker (or fast cooker) along with all the vegetables cut into small pieces.
- We cover it with chicken broth and cook it for about 20 to 25 minutes.
- When the pot can be opened, discard the carcass on one side and put all the vegetables in a bowl together with three ladles of the cooking broth and blend it with a blender until it forms a smooth cream (if it is too thick, add more broth).
- We join the cream that has resulted from crushing the vegetables, with the crumbled chicken and the half teaspoon of ground coriander, stir it well so that everything is integrated.
- Now we assemble the flutes. Take a corn pancake, cut a slice of cheese in half and place one slice of cheese on the top of the pancake and the other on the bottom, covering the entire center of the pancake.
- Top the cheese with three spoonfuls of the chicken filling.
- We roll the cake forming a basket and hold it with a toothpick.
- When we have them all prepared, we place them in the oven fryer trays.
- Preheat the fryer for 5 minutes, 180ºC. Spray the flutes with olive oil.
- Cook at 170ºC, 10 minutes.
- After 10 minutes, reverse the position of the trays and cook at the same temperature for 5 more minutes.
- We serve hot!
Ingredients
- We can serve it with guacamole sauce in which we can dip our flautas.
