Flautas and Jalapeno Jelly

Jalapeno Jelly:

¾ c chopped red bell peppers
¾ c chopped green bell peppers
1/3 c diced seeded jalapenos

2 ¾ c sugar
½ c red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin

Combine the peppers, jalapenos, sugar vinegar, and lime juice in a large saucepan over
medium heat. Heat until warm and sugar is dissolved. Cool. Pour the mixture in a blender or
food processor and blend for 5 seconds. Return the blended mixture to the saucepan and
bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and
simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring
to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool
refrigerate.

Flautas:

2 chicken thighs
1 can chili verde enchilada sauce medium size
6 tablespoons olive oil separated 3 and 3
2 cups grated Colby jack or Monterey Jack cheese
8 flour tortillas.

Place olive oil in bottom of crock pot. Place chicken thighs on top. Chicken can be
frozen or thawed depending on cooking time available. Pour enchilada sauce over top.
Cover and cook on high for at least 5 hours. Stir meat so the bones and skin fall off
and remove from pot. Spoon about 4 tablespoons meat mixture onto flour tortilla and
sprinkle cheese on top. roll tightly.

Low fat cooking: Place all flautas on cooking stone or sheet. Paint with remainder olive
oil and bake for around 15 minutes at 400 degrees.
Fatty cooking: Take about 1 cup of shortening and heat in medium sauce pan and fry the
flautas until crispy.