Chile Relleno Flautas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 flautas
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Course
Main Course
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Cuisine
Mexican
Chile Relleno Flautas
Description
This recipe starts with charring whole poblano peppers over an open flame to blacken the skins, then steaming and peeling them to retain smoky flavor with tender flesh. The peeled peppers are seeded, stemmed, sliced, and lightly dressed with lime juice. Cheese sticks and pepper slices are layered inside 6-inch flour tortillas, then rolled into tight flautas secured with toothpicks.
To create a seasoned crust, a mixture of beaten egg combined with taco seasoning is brushed on the flautas, followed by a coating of cornmeal mixed with more taco seasoning. This coating gives a flavorful and crispy outer layer once cooked. The method suggests an oven with a medium-high flame, indicating the flautas can be pan-fried or possibly baked with this coating applied to achieve a golden texture. The inclusion of taco seasoning adds a mildly spicy, savory note balancing the creamy cheese and smoky pepper.
The final result is a handheld, crispy roll with a juicy, melted cheese core inside smoky pepper strips. This dish would be enjoyed as a snack, appetizer, or part of a larger meal. The recipe focuses on smoky poblano and cheese flavor complemented by the seasoned coating rather than a heavy sauce.
Ingredients
- 3 poblano pepper large
- lime squeeze of
- 10 flour tortillas 6 inch, Old El Paso brand, for soft tacos and fajitas
- 8 ounces Monterey jack cheese cut into sticks
- Toothpicks
- 1 egg beaten
- 2 tablespoons taco seasoning mix from a 1 oz package), divided, Old El Paso™ brand
- 1/2 /2 cup cornmeal
- 3 tablespoons canola oil and more as needed
Instructions
- Preheat gas oven to a medium-high flame. Place the peppers on the open flame. The skin will crackle and turn black. Turn the peppers occasionally until most of the pepper is black. Remove from flame and place in a paper or resealable bag. You can also just place in a bowl and cover with plastic wrap. Doing this will steam the pepper. Let pepper sit for a couple of minutes. Using a paper towel or gloves wipe off the black skin. It’s okay if a little of it is still on. Remove seeds and stem and slice pepper into 1-inch strips. Squeeze a little lime juice on strips.
- Place a strip of pepper and a stick of cheese in the center of each tortillas. Top with another slice of pepper if desired or only use one pepper slice. Roll up tortilla tightly and secure with a toothpick.
- In a small bowl, combine the egg and 1 tablespoon of taco seasoning.
- In a separate bowl, combine the cornmeal and remaining 1 tablespoon of taco seasoning.
- Brush egg mixture on all sides of the rolled tortillas and roll or sprinkle it with the cornmeal mixture. Repeat with all of the tortillas.
- In a large skillet, heat oil over medium-high heat. Add half of the rolled tortillas and cook for a couple of minutes, turning on all sides until all sides are golden and cheese is melted. Repeat with remaining tortillas adding more oil if necessary.
- Remove toothpicks and serve immediately.
- If you don’t have a gas grill you can place the peppers on a baking tray and broil them for a couple of minutes or until skin blackens.
- If you can’t find fresh poblano peppers, you can use canned.
User Reviews
Overall Rating
4.7
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