1 rotisserie chicken
8 oz. Queso Fresco
1 ½ cups salsa verde
4 cups canola oil
16 flour tortillas
Remove meat from chicken and shred, discarding bones and skin. In a large bowl, toss together chicken, 1 ½ cups queso fresco, and salsa verde.
Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat oil (about 2 inches deep) over medium high heat to 325 degrees F.
Meanwhile, preheat oven to 200 degrees F. Place a tortilla on a clean surface and spoon about ½ cup chicken mixture in a line down the center. Roll tortilla up into a tight cylinder and insert a toothpick through the center to secure. Repeat with remaining tortillas and filling.
Working in batches, deep-fry flautas until golden brown, 4 to 5 minutes, turning halfway through. Using tongs or a slotted spoon, carefully remove from oil, tilting flautas to drain excess oil. Place on wire rack in prepared pan, remove toothpicks, and transfer to oven to keep warm. Layer the flautas on a plate and add the remaining queso fresco on top. Serve with warmed Calabrian Pepper & Sweet Tomato Fennel Spread.
Adapted from a Southern Living Recipe