Alright friends, it’s Monday. And it’s not just any old Monday either, because for those of you who are students/teachers it’s either your Spring Break (yay for you!!) or the week before your spring break. Guess which is true for me? Yup, it’s the Monday before spring break, which means that the kids are stir crazy and, so am I! My in-laws are coming into town this week and I cannot wait for some serious fun and sunshine this weekend! My translucent skin is in need of a TON of vitamin D so here is to getting through the week and into some sunshine!
To help put us in the spring state-of-mind I decided to make us some Mexican food. And guys, this is SUCH a winner! I mean, who doesn’t want to eat bread filled with delicious chicken and cheese and then dip it into guacamole? Crazy people, that’s who! And to make all of our lives easier I’ve decided to do a TBC first and break out a crock pot recipe!
To be honest, I have no idea why I haven’t posted any other crock pot recipes but this is my redemption because it is seriously SO good! They have a bit of spice from the jalapeño but the honey glaze totally cools them off and when paired with crumbly cacique cheese and the chunky guacamole this dish is pretty much my version of heaven.
Especially because it is pretty much hands off for most of the cooking! And after the chicken is done, you just assemble the flautas, brush them with a touch of olive oil, and place under the broiler for a few minutes to get nice and brown. Then whip up the pico and guac and you’ve got yourself a seriously impressive dish that really didn’t require a ton of effort.
Plus, these guys keep incredibly well in the fridge! In fact, both Stephen and I ate this for lunch AND dinner yesterday! And while they are pretty good chilled, once warm they are like an explosion of flavor in your mouth.
My mouth is salivating just thinking about eating these!
And in case your’e thinking about leaving out the pico or the guacamole, let me BEG you to reconsider! They seriously make this dish incredible (especially when paired with the cacique) and if you make a bit extra can be used in a ton of other dishes!
- 3 chicken breasts (without skin)
- 2 canned chipotle peppers
- 2 jalapeños (deseeded)
- 2 tbs. crushed pineapple
- 2 garlic cloves, minced
- 2 tsp. salt
- ¼ cup chicken broth
- ½ cup honey
- ½ jalapeño chopped
- Pico De Gallo
- 3 tomatoes
- 3 garlic cloves
- the juice of two limes
- ½ white onion
- ½ head of cilantro
- 1 tsp. salt
- To Serve
- 1 can refried beans
- 2 cups mozzarella cheese (shredded)
- 2 avocados
- 1 package corn tortillas (you will need about 10-12 tortillas)
- Cacique cheese
- 2 limes
- 1 head lettuce
- In a slow cooker, add all of the ingredients for the chicken and cook on low for about 3-4 hours.
- Once the chicken is cooked through and tender, remove from the excess broth and place on a parchment lined baking sheet.
- Pre-heat the oven to Broil (I used the Low setting)
- Using two forks, shred the chicken.
- Once finished, pour the honey on top of the chicken along with the jalapeño and toss together until well combined.
- Place in the oven to cook for about 5-6 minutes or until the honey thickens and the chicken begins to turn golden brown. Remove from the oven and set aside.
- To form the flautas, place a few of the tortillas in a damp paper towel and heat in the microwave for 30 seconds.
- Remove from the microwave and cover with towel to keep warm.
- Take one tortilla out at a time and spread thinly with the refried beans, then add about 2 tbs. of the shredded chicken and another tbs. of the shredded cheese.
- Roll into a tube and place on another baking sheet with the fold-side down.
- Repeat with the remaining tortillas.
- Once finished, coat with a drizzle of olive oil (I used a basting brush) and place in the oven on broil and cook until the outsides have turned a golden brown.
- To make the pico de gallo, simply add the ingredients to a food processor (I like to help things along by quartering the tomatoes, mincing the garlic and halving the onion). And pulse together about 6-8 times (should still be chunky in texture).
- To make the guacamole, simply mash the avocado (after removing the flesh, of course) and add a few tbs. of the pico de gallo. Mix together and finish with a dash of salt and a squeeze of lime.
- To serve, top with chopped lettuce, and cacique cheese.