Vegan Chipotle Chick’n Flautas with Avocado Crema

Preheat oven to a medium or high broil

Place tomatillos, garlic, pasilla pepper, onion, and jalapeno in a large bowl. Toss with 2 teaspoons avocado oil, ensuring all the tomatillos and vegetables are lightly coated with oil. Place in a single layer on a parchment paper lined baking sheet. Sprinkle with salt and pepper. Broil in the middle rack of the oven until the vegetables are soft and slightly charred, about 17-20 minutes. Remove and set aside to cool, about 15-20 minutes.

Once cool, add all the ingredients to a high speed blender and blend until smooth. Trasfer sauce to a medium saucepan and simmer on low heat, stirring often, about 10 minutes. Taste and adjust seasonings. Cover and keep warm.

In a smal mixing bowl, whisk ingredients until well combined. If it seems too thick, add a bit of non-dairy milk until you reach desired consistency. Asjust seasonings. Set aside.

Add avocado, sour cream, cilantro, garlic, 2 tablespoons non-dairy milk, and lemon juice to a food processor or blender. Blend until smooth, Taste and adjust seasonings, adding a pinch of salt and more non-dairy milk one tablespoon at a time until you reached your deisred taste and consistency. Set aside.

In a pan on medium heat, add avocado oil and vegan chick'n strips. Season the strips with cumin, oregano, salt, chipotle powder, and smoked paprika.

Using the back of a wooden spoon, break up the strips once they are warmed through, and continue to cook them according to package directions.

Transfer seasoned chick'n to a large bowl with cheddar and mozzarella shreds, mixing to thoroughy combine the chick'n with the cheese.

Meanwhile, heat about a ½" inch vegetable oil in a large heavy skillet over medium-high heat.

Working with one tortilla at a time, add about 3 tablespoons of the chick'n and cheese mixture in a line down the center of the tortilla.

Roll tightly and secure crosswise with toothpicks.

Once you've rolled all your tortillas, transfer them to the hot oil gently with tongs and fry them seam side down, about 5-6 minutes, flipping halfway through. Transfer flautas to a paper towel lined plate, remove toothpicks, and repeat until all the flautas are fried.

To serve, add about ½ cup of tomatillo sauce to a shallow bowl. Gently place flautas on top of the sauce and drizzle with each of the cremas. Top with cilantro, red onion, lettuce, and tomatoes and serve immediately.

ENJOY!