This one has the We Meat Again trifecta: easy, healthy, and includes alcohol. I found this recipe for baked chicken and spinach flautas via my latest obsession, Pinterest, and couldn’t resist.
I’m a big fan of Mexican food, and always like trying to find ways to make it at home, for both the sake of my wallet and my waistline. Most restaurant food is deep-fried and includes less-than-traceable meat ingredients, and it’s been my experience that you can find a way to recreate many of these recipes at home, with ingredients whose sourcing you can trace, and with a healthier spin.
Lauren, over at the Healthy. Delicious. blog found a way to make chicken flautas — by baking, instead of frying. I followed the recipe here almost identically. I left out jalapenos, because I didn’t have any, and added a bit more chili pepper to kick up the spiciness, and used chicken breasts rather than thighs (which are identical, but take a bit longer to poach). I also used white cheddar cheese which worked really well.
These flautas get the crispiness of a fried flauta, with the added perks of eating your greens!
MARISSA LANDRIGAN 