Tonight is the big night and I’m serving up some delicious treats for your Idol viewing party.

All season long I’ve had the pleasure of posting my recipes on Reality Rocks, by the fabulous, Lyndsey Parker. Today I’m proud to announce my finale recipes were featured on Yahoo! Music’s home page! So take a look at recipe number three, Flautas with Adobo Chile Crema! Give these recipes a try, I promise you won’t be disappointed!

Who do you think will take home the Idol crown tonight?

Happy Eating!

Flautas w/Adobo Chile Crema

Yields 20 Flautas

Ingredients

▪ 1 tbsp extra virgin olive oil
▪ 1/2 yellow onion, diced
▪ 1 Serrano chile, minced
▪ 2 garlic cloves, minced
▪ 1/2 cup Sarah’s Spicy Tomato Salsa
▪ 1/4 tsp kosher salt and pepper
▪ 1 tsp cumin
▪ 1 tsp chile powder
▪ 2 rotisserie chicken breasts (around 10-12 oz), skin removed, shredded
▪ 1/2 cup Mexican cheese blend
▪ 20 corn tortillas
▪ 1/4 cup canola oil
▪ 1/4 cup chiles in adobo
▪ 1 cup light sour cream
▪ 1 tbsp lime
▪ shredded lettuce
▪ 1 oz queso fresco, crumbled

Preheat the oven to 250 degrees.

Prepare the veggies.

Heat the oil in a large Dutch oven over medium-high heat. Sauté the onions until translucent.

Add the Serrano and next 5 ingredients, through the chile powder.

Sauté until ingredients are well combined (around 4-6 minutes).

Prepare the chicken while the veggies cook.

Add chicken to the pan.

Remove from the heat and stir in the cheese.

Starting with 10 tortillas, wrap in a damp paper towel or place in a tortilla warmer, and microwave for 1 minute until tortillas are tender. Fill the center of each tortilla with a heaping tablespoon of the chicken mixture and gently roll into the shape of a cigar.

Secure with a toothpick (2 Flautas per toothpick).

Heat the canola oil in the Dutch oven (wiped clean) until the oil sizzles when tested with the end of a Flauta. Working in batches, place the Flautas in the oil and pan fry until golden brown on each side.

To keep them warm while you’re cooking the rest, place on a baking sheet lined with paper towels in the oven to keep warm and soak up any access oil.

**WARNING: This sauce is VERY HOT!!! If you love the heat, then add the full 1/4 cup of chiles. If you are sensitive to heat I would start with 1 chile (seeds removed) and a teaspoon of adobo sauce. Taste and adjust the heat according to your liking.

Put the chiles in adobo, sour cream, and lime in a blender or food processor.

Blend until well combined.

Place the sauce in a ramekin and serve on a serving platter covered with shredded lettuce, topped with the Flautas, and sprinkled with the crumbled Queso Fresco.

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It’s hard to believe it was almost a year ago when I auditioned for Season 10 of American Idol. So in honor of tonight’s Final why not take some time to plug some of my music! 🙂

American Idol Audition

Sarah Sellers – What’s it Like – Original