Asian Chicken Flautas

Directions

1. Preheat your Blackstone to medium heat.

2. Season the boneless, skinless chicken thighs with a light coating of olive oil, Blackstone Island Stir Fry Seasoning, kosher salt, and coarse black pepper on both sides.

3. Once the griddle is warmed up, add a small amount of olive oil to the medium heat zone and cook the chicken thighs. Flip occasionally to prevent burning. Fully cook and set aside to cool. Dice the chicken into small bites.

4. While the chicken is cooking, cook the shishito peppers and rice. Add olive oil next to the chicken and toss in the shishito peppers. Season with kosher salt and coarse black pepper. When the peppers start to blister, squeeze lime juice over them, season with garlic powder, toss to coat, and remove from the griddle. Remove the stems, chop the peppers, and set aside.

5. Warm up the rice and broccoli slaw while the chicken is cooking. Add Ben's rice to the Blackstone, spray with water for steaming, and season with soy sauce and Island Stir Fry Seasoning. Next to the rice, add the broccoli slaw and season with soy sauce and Island Stir Fry Seasoning. Toss occasionally and cook until warm. Remove both when done.

6. Prepare the special sauce. In a mixing bowl, combine 2 hefty tablespoons of Dukes Mayo, 2-3 tablespoons rice wine vinegar, 2 tablespoons soy sauce, 1/4 cup hoisin, 1 teaspoon sesame oil, 1 teaspoon Island Stir Fry Seasoning, and the juice of one lime. Mix well and set aside.

7. Build the flautas. Lay down a medium-sized tortilla and add diced chicken, rice, slaw, shishito peppers, a spoonful of the special sauce, and roll tightly. To secure without a toothpick, add a small amount of shredded mozzarella where the tortilla overlaps, placing it cheese side down on the Blackstone at medium-low temperature. This acts as a "glue." Repeat until satisfied or all ingredients are used.

8. Plate the flautas by cutting them on the bias or in half. Pile them on a serving platter, drizzle with hoisin for taste and color, garnish with sesame seeds, and serve with a small bowl of the special sauce. Enjoy!