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Appetizer
6 servings
30 minutes
40 minutes
Chef Tom Fraker
6 chayote squash, peeled and cut in half
Extra virgin olive oil as needed
Kosher salt or sea salt to taste
Melissa's Spice Grinders, Rainbow Peppercorn
2 tablespoons brown sugar
2 tablespoons heavy cream
1 tablespoon ground cinnamon
12 medium size flour tortillas
Canola oil as needed
Preheat oven to 425ºF.
Lightly oil a sheet pan with olive oil, as well as the chayote.
Season with salt and pepper and roast in the oven until fork tender.
Remove the seed and mash the squash.
Let rest in a strainer to remove excess water from the squash. You may need to press the chayote a little.
In a large bowl, combine the chayote, brown sugar, cream and cinnamon. Mix well.
Lay the tortilla flat. Place a row of filling across the bottom and roll the tortilla, tightly, away from you.
Hold the roll together using a tooth pick.
Repeat with remaining tortillas.
Heat about 3 inches of oil in a frying pan over a high flame.
Carefully place the flautas in the pan and cook until golden brown.
Drain on paper towels and sprinkle with salt.
Place 2 flautas on each dish and garnish with your favorite salsa.
This can be served as a savory or sweet dish. Sprinkle cinnamon sugar on them right after removing them from the oil for a sweet dessert.
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