Spicy Chicken Flautas

Preheat oven to 350 F.

Coat the chicken breasts with 1 tablespoon olive oil. Sprinkle the chicken with ¼ tablespoon garlic salt, ¼ teaspoon cumin, ¼ teaspoon cayenne pepper, 1 teaspoon onion powder, ¼ teaspoon black pepper, and 1 teaspoon kosher salt. Use your hands to rub each chicken breast to thoroughly distribute the oil and seasonings.

Place the chicken on a rimmed baking sheet and roast for 40-45 minutes or until the thickest part of the breast reaches 165 F. Remove from the oven and set the pan on rack to allow chicken to cool. Once cooled, remove and discard the skin and bones. Shred the chicken into small pieces and place in a large bowl.

Heat a skillet to medium heat and add the remaining olive oil. Sauté the onions, jalapeno and serrano peppers until the onions are just translucent. Add the garlic and sauté for an additional minute. Transfer the mixture to the bowl with the shredded chicken.

To the chicken, add the remaining garlic salt, ground cumin, cayenne pepper, black pepper, and kosher salt. Stir in the cilantro, scallions, lime juice and cheeses until combined.

Heat a heavy bottomed pot with 2 inches of vegetable oil to 375 F.

Working in batches, place 2 heaping spoonfuls of the chicken mixture in the center of each tortilla. Tightly roll up each tortilla and use toothpicks to secure them closed. You may need to slightly heat the tortillas so that they become pliable to roll.

Put some of the flautas into the hot oil, but don’t crowd the pan. Fry the flautas for 2-3 minutes until they become golden brown. Transfer to a platter lined with paper towels to drain off the excess oil. Repeat with remaining flautas if you didn’t fry them all at once. Serve warm with pico de gallo, guacamole and sour cream.

*The amount of peppers can be adjusted depending on heat preference.