Healthy Chicken and Spinach Flautas

Flautas at MiTierra's in downtown San Antonio are to die for and I've looked for years for a frozen brand to come close.  Although the store bought frozen ones will do in a pinch, I've searched the internet for a recipe that sounded fairly simple but with all the right ingredients.  This one is a combination of a couple that I liked with a few adaptations for healthiness and RV kitcheness.  

Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

                 Ingredients

They're actually better if you can roll them tighter like cigars

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Pepper, minced, jalapeno or serrano
• 3 cups Baby Spinach, chopped or 10oz frozen box, defrosted & squeezed of its liquids
• 10 small Flour Tortillas
• 6 ounces melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray

 

 

I use this everyday!

To shred poached chicken easily, I use my baby cuisinart food processor for a few seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. In a real pinch I've used canned chicken.

 Preparation

1. Preheat the oven to 450 degrees.
2. Put the chicken in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Yields 10 flautas.  Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

photo credit: Collin Harvey via photopin cc

Fast Favorite Filled Frittatas

Tasted a similar frittata at a San Antonio B & B and this is as close as I can come to replicating it. I hesitate to give it a specific title because you can add as many different fillings as you can think up and each one is different. In this version, I used some sautéed spinach and mushrooms, sun-dried tomatoes and goat cheese. You can serve these mini quiche or frittata at breakfast or as a lunch 'go with' along side a bowl of soup or as a dinner appetizer. They are easy to assemble, quick to bake, and very tasty too! Wrapped in plastic, these mini frittata will keep well for three days in the refrigerator, or one month in the freezer.

Serves 6
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients:
8 Large Eggs
1 Cup Milk
Salt & Pepper
1 Cup Chopped Sautéed Spinach or use frozen, well squeezed of moisture
3/4 Cup Chopped Sautéed Mushrooms
3 Tablespoons Chopped Sun-Dried Tomatoes (although you can substitute here, these give the quiche a burst of flavor no matter what other fillings you choose.)
3 Ounces Soft Goat Cheese (can substitute other cheese, feta, etc. but the goat has a nice tang)

Directions:
Preheat the oven to 325 and lightly grease a non-stick muffin tin.  I use pam spray oil.
Whisk together the eggs and milk and pour into the muffin cup, diving evenly between each of the cups.
Drop a spoonful of spinach and mushrooms into each cup.
Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
Bake for about 25 minutes, or until the eggs are set and beginning to brown.
Cool for five minutes, then turn over onto a platter.
Cool completely before serving.

These are also lunch box favorites and taste good at room temperature.

Don't Have to be Popeye to Eat This Spinach

Baby Spinach and Garlic Bread Pudding

This bread pudding is almost like a tart, with the croutons acting as a crunchy crust. Tender baby spinach in the filling turns incredibly silky when cooked.  I always loved my Grammie’s creamed spinach casserole and this version even tops her recipe.  Sorry Gram.

Ingredients

1. 2 tablespoons unsalted butter
2. 15 ounces baby spinach, stems removed
3. 2 tablespoons water
4. 1 small garlic clove, minced
5. Kosher salt and freshly ground pepper
6. 1/4 pound French baguette, crusts removed, bread cut into 1/4-inch dice
7. 2 large eggs
8. 3/4 cup heavy cream
9. Pinch of freshly grated nutmeg

Directions

1. Preheat the oven to 325°. Butter a 6-cup soufflé dish or other deep baking dish. In a large skillet, melt 1/2 tablespoon of butter over moderately high heat. Add the spinach, water and garlic, season with salt and pepper and stir a few times. Cover and cook the spinach until it wilts, about 2 minutes.
2. Set a colander over a bowl and drain the spinach; press very lightly on the spinach to extract 1/4 cup of liquid. Spread out the spinach on a rimmed baking sheet to cool.
3. Heat the remaining 1 1/2 tablespoons of butter in a large skillet. Add the diced bread and cook over moderate heat until browned on the bottom, about 3 minutes. Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer. Transfer the croutons to a plate to cool.
4. In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Stir in the spinach and pour the mixture into the prepared soufflé dish. Spread the fried croutons evenly over the top.
5. Set the soufflé dish in a roasting pan and pour enough hot water into the pan to reach one-third of the way up the side of the soufflé dish. Bake the bread pudding for 35 to 40 minutes, or until set. Let the pudding cool slightly, then serve directly from the soufflé dish or invert it onto a platter and serve.

 Make Ahead

The recipe can be prepared in advance through Step 3. Refrigerate the spinach, and store the croutons in an airtight container, overnight.