Given that her wickedly delightful character Lucille is the creator of the passive-aggressive holiday, I couldn’t go past opening up our Cinco de Cuatro celebrations with a power-date with Jessica Walter.
To put it simply, Jessica Walter is a damn saint. I mean, the woman gave us three of the greatest female characters of all time, Lucille, Malory Archer and Tabitha Wilson from the criminally underrated 90210 reboot.
Actually … make that four, Fran Sinclair is probs the second best character of Dinosaurs, which coincidentally is how I met her.
Annelie and I were working on the hit show – as you know, her young years look inspired Baby Sinclair – and were quickly taken under Jess’ wing. Despite her the acerbic women she plays so well, Jess is such a sweetheart and wanted to make sure Hollywood didn’t destroy us.
While she clearly wasn’t able to keep us out of trouble for long, she always forgave our misdeeds and tried to help us be better. This lead to her getting me a job on Arrested Development writing her put-downs as an outlet for my sass.
Sadly Jess and I haven’t been able to catch-up over the last few years – given our hectic schedules – so it was delightful to be able to spend some time together … and work on convincing her to pitch the long-lost-twin-Duster storyline for season five.
I’m not sure how successful I was with the latter but given how delicious my Jessica Flaulters are, I assume they did the persuading for me.
Spicy, fresh and dripping in cheese, flautas are quite possibly my favourite form of rolled chilli-tortilla Mexican. Crisp on the outside, moltenous and gooey in the centre, topped with a little bit of my favourite (albeit trashy) lettuce and dickloads of avo? You can’t argue with that.
500g chicken breasts
salt and pepper
1 onion, diced
2 garlic clove, minced
1 jalapeno, diced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cup salsa, Struthers or store bought, I don’t mind
small handful fresh coriander, roughly chopped
1 cup cheddar, grated
1 lime, juiced
iceberg lettuce, shredded
Preheat oven to 180°C.
Place the chicken breasts on a baking sheet, rub with a lug of oil and a good whack of salt and pepper. Bake for about twenty minutes, or until just cooked. Remove from the oven, shred the chicken and allow to rest / cool.
Turn the oven up to 200°C.
Meanwhile, heat another lug of oil in a large pan and sweat the onion and garlic for about five minutes, or until soft and translucent. Add the jalapenos, cumin and cayenne and cook for a further two minutes. Add the chicken and salsa, and stir to combine.
Remove from the heat and stir through the coriander, cheese and lime juice.
Grab the tortillas and place some of the chicken mixture along one end. Roll the tortilla and transfer the roll to a lined baking sheet. Repeat the process until the mixture is gone. Brush each with some oil and bake for about twenty minutes, or until golden and crisp.
Serve immediately topped with some lettuce, mashed avo, sour cream and Sriracha … and devour.