Uploaded January 2019 | Updated September 2026, 1 day ago
It’s too cold and ugly outside for fishing, so let’s have some fun inside making a meal that everyone loves, flautas! There are recipes galore for these tasty rolled up delights, but we’re going to try to make these low carb. Click on SHOW MORE for the recipes and more.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Corrido del Norte” purchased from pond5.com for this video.
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PICO DE GALLO
Recipe taken from here: foodiecrush.com/pico-de-gallo-recipe
INGREDIENTS:
2 cups chopped plum tomatoes about 8 whole
2 jalapeños seeded and finely chopped
½ white onion finely chopped
½ cup chopped cilantro
Juice of 1 lime
½ teaspoon kosher salt
INSTRUCTIONS:
Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.
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CREAMYY AVOCADO SALSA VERDE
Recipe from here: foodiecrush.com/creamy-avocado-salsa-verde
(I used a prepared, bottled avocado-tomatillo sauce called SoCal purchased from Amazon here: amazon.com/gp/product/B073WNX3J9
INGREDIENTS:
4 tomatillos roughly chopped
1 avocado seeded, peeled and roughly chopped
1 lime juiced
⅓ cup roughly chopped fresh cilantro
¼ cup roughly chopped green bell pepper
¼ cup roughly chopped white onion
¼ cup water
kosher salt to taste
INSTRUCTIONS:
Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
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GUACAMOLE
Recipe is my own, inspired by many recipes
INSTRUCTIONS:
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teaspoon of garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 grape tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers
1 TBS. of sour cream
4 sprigs cilantro chopped (optional)
DIRECTIONS:
Mash and mix all of the above ingredients.
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CHIPOTLE CHICKEN FLAUTAS
Recipe taken from here: foodiecrush.com/chipotle-chicken-taquitos
INGREDIENTS:
4 cups shredded chicken (1 rotisserie chicken, or two 9 oz. packages fajita chicken)
2 to 4 chipotle peppers in adobo sauce minced
2 to 3 cups shredded cheese (Monterey jack, cheddar or a combo, as you like)
16 7- inch low-carb flour tortillas
Canola or other cooking oil for frying
Creamy Avocado Salsa Verde (see above)
Pico de Gallo recipe (see above)
Shredded lettuce to garnish platter or plates
Shredded cotija cheese to top flautas
Mexican crema (I got it at Walmart), or sour cream mixed with heavy cream.
INSTRUCTIONS:
In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1½ tablespoons of the shredded chicken mixture and sprinkle with 1½ tablespoons of the shredded cheese. Roll the tortillas up tightly (secure the end with a toothpick inserted into the seam if needed).
If frying, pour enough oil in a heavy bottom fry pan or pot to cover ½ inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F.
Add the filled tortillas to the hot oil, seam side down, and cook in batches so as not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
To serve, remove the toothpicks from the flautas and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.
It’s too cold and ugly outside for fishing, so let’s have some fun inside making a meal that everyone loves, flautas! There are recipes galore for these tasty rolled up delights, but we’re going to try to make these low carb. Click on SHOW MORE for the recipes and more.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Corrido del Norte” purchased from pond5.com for this video.
- - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
PICO DE GALLO
Recipe taken from here: foodiecrush.com/pico-de-gallo-recipe
INGREDIENTS:
2 cups chopped plum tomatoes about 8 whole
2 jalapeños seeded and finely chopped
½ white onion finely chopped
½ cup chopped cilantro
Juice of 1 lime
½ teaspoon kosher salt
INSTRUCTIONS:
Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
CREAMYY AVOCADO SALSA VERDE
Recipe from here: foodiecrush.com/creamy-avocado-salsa-verde
(I used a prepared, bottled avocado-tomatillo sauce called SoCal purchased from Amazon here: amazon.com/gp/product/B073WNX3J9
INGREDIENTS:
4 tomatillos roughly chopped
1 avocado seeded, peeled and roughly chopped
1 lime juiced
⅓ cup roughly chopped fresh cilantro
¼ cup roughly chopped green bell pepper
¼ cup roughly chopped white onion
¼ cup water
kosher salt to taste
INSTRUCTIONS:
Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
GUACAMOLE
Recipe is my own, inspired by many recipes
INSTRUCTIONS:
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teaspoon of garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 grape tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers
1 TBS. of sour cream
4 sprigs cilantro chopped (optional)
DIRECTIONS:
Mash and mix all of the above ingredients.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
CHIPOTLE CHICKEN FLAUTAS
Recipe taken from here: foodiecrush.com/chipotle-chicken-taquitos
INGREDIENTS:
4 cups shredded chicken (1 rotisserie chicken, or two 9 oz. packages fajita chicken)
2 to 4 chipotle peppers in adobo sauce minced
2 to 3 cups shredded cheese (Monterey jack, cheddar or a combo, as you like)
16 7- inch low-carb flour tortillas
Canola or other cooking oil for frying
Creamy Avocado Salsa Verde (see above)
Pico de Gallo recipe (see above)
Shredded lettuce to garnish platter or plates
Shredded cotija cheese to top flautas
Mexican crema (I got it at Walmart), or sour cream mixed with heavy cream.
INSTRUCTIONS:
In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1½ tablespoons of the shredded chicken mixture and sprinkle with 1½ tablespoons of the shredded cheese. Roll the tortillas up tightly (secure the end with a toothpick inserted into the seam if needed).
If frying, pour enough oil in a heavy bottom fry pan or pot to cover ½ inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F.
Add the filled tortillas to the hot oil, seam side down, and cook in batches so as not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
To serve, remove the toothpicks from the flautas and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.
