Cookbook

 

Apple, Walnut, and Bacon Flautas
with Blue Cheese

Apple, Walnut, and Bacon Flautas with Blue Cheese

Makes 6 flautas

 

This classic combination of flavors is greatly enhanced by a little touch of "cowboy cuisine." Serve these just as they are for noshing, or serve them on salad greens that have been tossed in a light sherry or red wine vinaigrette. Sacre bleu, podna!

  • 3 to 4 slices bacon
  • 3 Granny Smith or other tart green apples, peeled, cored, and diced
  • 1-1/2 teaspoons fresh thyme
  • 1/4 teaspoon ground black pepper
  • Juice of 1 lime
  • 2 teaspoons packed brown sugar or to taste
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1 cup (4 ounces) crumbled blue cheese or aged goat cheese
  • Six 8-inch yellow or blue corn tortillas

For the filling, cook the bacon in a large sauté pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Sauté the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.

Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.

When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.

Recipe from:
¡cocina!
a hands-on guide to the techniques of southwestern cooking

by Leland Atkinson, with a foreword by Mark Miller
1996, 144 pages,
full color throughout, $19.95 paper
ISBN: 0-89815-841-9
Recipe reprinted by permission.

 

¡cocina!

 

Western Cookbook Round Up

 

 
Cookbook Profile Archive  

This page modified February 2007


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Blender
Small Appliances
& Gift Ideas