Flautas

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

Pour olive oil into a medium sauté pan and place over medium-high heat. Add onion, poblano and corn and sauté for about 6 minutes. Season with salt and pepper. (if using canned or frozen corn, add after sautéing onion and poblano for 5 minutes)

Pour onion mixture over chicken and toss together.

Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.

Place a heaping 1/4 cup of the filling into one of the tortillas, off to the side a bit, and form mixture into an even log.

Tightly roll tortilla and secure with a toothpick or two and transfer to a baking sheet.

Repeat until all of the tortillas and filling have been used.

Fry flautas, a few at a time, until golden brown, about 3 to 4 minutes. Remove from heat and transfer to a cooling rack lined baking sheet. Repeat until all flautas have been fried. Serve with dipping sauce.

Place all ingredients into a bowl.

Whisk together until fully combined. Set aside until ready to use.