Chicken and Spinach Flautas

Ingredients

Chicken thigh - 500 g

Beer - 450 ml

Water - 2 cups

Paprika - 1 tsp

Salt - 1 tsp

Garlic powder - 1 tsp

Cumin - 1 tsp

Ground red pepper - 1 tsp

Jalapeño pepper - 1 pc

Spinach - 3 cups

Pancakes - 5 pcs

Cheese - 170 g

Olive oil - 1 tbsp

Salsa sauce

Mexican cuisine. Preheat oven to 230 degrees Celsius. Place the chicken thighs in a saucepan and cover with beer and water. Bring to a boil, reduce heat, and simmer for 10 minutes.

Remove the chicken and crumble. Mix with seasonings. Reserve ¼ cup of the chicken cooking liquid and discard the rest. Add the jalapeño pepper and spinach to the remaining cooking liquid and cook for 2-3 minutes, until the spinach is tender. Cut the flautas in half.

Arrange 1/10th of the chicken around the edge, then top with the spinach and cheese. Roll into a tube and place on a greased baking dish.

Repeat the same procedure with the remaining flautas. Bake for 10 minutes, then flip them over and cook for another 10 minutes, until crisp and golden brown. Serve with salsa.

Enjoy!