Flautas and Churros

Tonight's menu included:  chips and homemade salsa, corn, flautas, and churros. 

The Salsa recipe is my Mom's, and it is sooo tasty.  It makes a lot and can last a while, but you could probably also half the recipe and be fine. 

Mom's Salsa:

2 15.5 oz cans of Mexican or Italian stewed Tomatoes (Mexican best)

1 8 oz can tomato sauce

1 7 oz can chopped green chilies

¾ - 1 cup chopped green onions

1 – ½ cloves chopped garlic

¼ tsp Tabasco sauce

Salt & pepper to taste

Mix all Ingredients together & refrigerate.

May keep on hand for 1 -2 months refrigerated

Chicken and Cheese Flautas from a Pillsbury Cookbook I have (the online recipe is slightly different):

1 cup  shredded Pepper Jack cheese

1 cup shredded chicken, cooked

3/4 tsp. cumin

6-6 inch flour tortillas

1/3 cup salsa 

4 tsp oil 

1. In small bowl, combine cheese, chicken and cumin; mix well. 

2.  Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil. 

3. In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.

Note:  I just mixed everything together, put it in the tortilla, brushed with oil and cooked. Tasty and easy!

Churros from a Pillsbury Cookbook (I made mine a little differently from the original recipe): 

1 can Crescent Rolls

Melted Butter (1/3 stick)

Cinnamon Sugar

I rolled out the crescent rolls, brushed with butter, sprinkled with cinnamon sugar, rolled up into crescents and then brushed again with butter and sprinkled with cinnamon sugar.  Cook for 10 minutes at 350.  Yum-O!

 Theo enjoyed "dipping" his food into the salsa...but he was mostly just dipping his fingers into the salsa. :)