Apple, Walnut, and Bacon Flautas with Blue Cheese
(from Lucianolinda’s recipe box)
Source: Better Homes and Gardens
Categories: Appetizers- Snacks
Ingredients
- 3 to 4 slices bacon
- 3 Granny Smith or other tart green apples, peeled, cored and diced
- 1 1/2 tsp. fresh thyme
- 1/4 tsp. ground black pepper
- juice of 1 lime
- 2 tsp. packed brown sugar, or to taste
- 1/4 cup walnuts, toasted and coarsely chopped
- 1 cup (4 oz.) crumbled blue cheese or aged goat cheese
- Six 8-inch yellow or blue corn tortillas
Directions
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For the filling, cook the bacon in a large saute 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.
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Saute 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.
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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, walnuts and cheese.
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Lay the tortillas on a flat surface in a single layer for 3 to 3 minutes, or until they are leathery but not brittle.
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Heat 1 inch of oil in a skillet to 325 degrees, 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.
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Spoon about 4 Tbsp. of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seal with a toothpick. Repeat to roll and seal the remaining tortillas.
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The tortillas 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.
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When ready to serve flautas, heat 3 to 4 inches of oil to 375 degrees or until sizzling but not smoking, in a large, heavy pot or deep fryer. Using tongs, add 3 or 4 flautas to a baking sheet lined with paper towels.
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Place flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repent 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.
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makes 6 flautas