Chevy's Chicken Flautas Copycat Recipe and Jalapeno Jelly

Makes 6
Chevy's Jalapeno Jelly
To Make the Pineapple Salsa:


6 10 inches flour tortillas
1/2 cup chopped onion
1 garlic clove, minced 
1 teaspoon cooking oil 
2 cups shredded cooked chicken or carnitas 
1 cup canned black bean, rinsed and drained 
1 cup canned or fresh corn
1/2 cup bottled salsa 
1/2 cup shredded Mexican blend cheese  
2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying 
3 cups shredded lettuce

Optional Garnishes
guacamole
bottled salsa 
sour cream 
cilantro 
pineapple salsa - directions at the bottom

 Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

To Make the Filling:  In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.

To Fry  the Flautas:  Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degree oven while frying remaining flautas.

To Bake Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degree  oven for 30 to 40 minutes or until golden brown and heated through.

To Serve:  Remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro. The dipping sauce is Jalapeno Jelly.

Copycat Recipe

3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapeno's peppers
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin


To Make the Jelly:  Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool.  The jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.

Pineapple Salsa Recipe:

Ingredients:
1 large pineapple, skinned, cored, and cut into 1 inch rounds
1 red bell pepper
1 medium jalapeno
1 small red onion, finely diced
1/2 cup loosely-packed, finely chopped cilantro
2 small limes, juiced
Kosher salt

Directions:
1. Grill pineapple slices, bell pepper, and jalapeno over medium high heat.
2. Cook the pineapple until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, chop medium, and place in a medium sized bowl.
3. Cooke the peppers until completely charred all over. Remove from the grill to a paper or ziploc bag and seal. When the peppers are cool enough to handle, about 5 minutes, remove their skins and chop the red pepper medium and the jalapeno finely. Add to the bowl with the pineapple.
4. Add the onion, cilantro, and lime juice to bowl and toss until well combined. Season with salt to taste and serve.