Flautas

Preheat oil in a deep pot over medium heat to 350˚F. Place shredded chicken into a mixing bowl and set aside.

In a medium sauté pan, heat olive oil over medium-high. Add diced onion, poblano, and corn and sauté for about 6 minutes, seasoning with salt and pepper. If using canned or frozen corn, add it after sautéing the onion and poblano for 5 minutes.

Pour the sautéed onion mixture over the chicken and mix well.

Add the remaining filling ingredients to the chicken mixture and stir until well combined. Season to taste with salt and pepper.

Take a heaping 1/4 cup of the filling and place it on one side of a tortilla, shaping it into a log.

Roll the tortilla tightly and secure it with toothpicks. Transfer the rolled flauta to a baking sheet.

Repeat the rolling process with the remaining tortillas and filling.

Fry the flautas in hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove them from the oil and place them on a cooling rack lined baking sheet. Serve warm with a dipping sauce.