Mexican Flautas

I try not to throw away stuff, especially when there are so many people around the world living in hunger and suffering. I usually chuck in leftovers into the fridge to eat the next day or sometimes into the freezer. I have an aunt,  who changes the flavour of her leftover curry the next day, so her family thinks they are eating a  new one.
This recipe uses up leftover chicken, whether it is from a roast, a piece of fried chicken, or even from a curry. Other leftovers I used, some roshi (local flatbread),  which was left uneaten the previous night for dinner, and a rather sad-looking red bell pepper half which has been sitting inside my fridge for a while.

If you are using chicken, which has been in the refrigerator or freezer, make sure you reheat it in the microwave before making the flautas.

Recipe : Mexican Flautas recipe inspired by  the recipe Tortilla Fluatas in the book Around the World in 350 Recipes

about 6 roshi or chapatti or tortilla ( cooked ones)
1 cup leftover cooked chicken( I used a breast piece of a roast , so its about 1 cup when shredded)
1/2 a red bell pepper
1 -2 green chillies, finely chopped or sliced ( optional)
2-3 spring onions ( green and white)finely chopped or a small onion chopped.
about 50-75 g grated cheddar cheese
oil

Make a paste of plain flour and a little water ( edible glue), say about 2 tsp of flour with 1-2 tsp water, it should be thick, not runny.

Place the pepper, skin side down on an open flame on the stovetop, till black and charred. remove, and pop into a plastic bag,  tied loosely with lots of air inside.  Once cooled,   rinse under a running tap water rubbing the skin so the blackened skin is removed. Chop finely.

Make the filling by adding shredded chicken, chopped bell pepper, chillies, onion/ spring onion, pinch salt and grated cheese, add a bit of ground black pepper as well.

Now take a flatbread, place a filling in the middle and wrap the flat bread around the filling, wrap tightly and make sure it doesn't spill from the sides even though it is left open. Dab the flour paste at the end and secure it.

Heat a large frying pan and add enough oil to cover the bottom of the pan.  Once the oil is hot, carefully place the rolled-up flatbreads, glued side down first and fry. Turn it over or rather roll it around so its nicely golden evenly.
Remove onto kitchen towels or paper to drain any excess oil and serve.

The boys enjoyed it and it is a great recipe for kids to try at home as well.!! Get them to help around the kitchen during this Ramadhan month,  once they get the hang of it your time in the kitchen will be less and a great way to spend time with the kids as well and they will learn a thing or two around the kitchen as well.