Chile Relleno Flautas

Why You’ll Love This Recipe

This recipe takes the classic chile relleno and turns it into a fun and crispy flauta! The combination of roasted poblano peppers and creamy Monterey Jack cheese creates a flavor-packed filling, while the crispy cornmeal coating adds a satisfying crunch. With just a few simple ingredients and a quick frying process, you can create a dish that’s both rich in flavor and easy to prepare. These flautas are perfect for dipping in your favorite salsa or guacamole, making them the ideal choice for any occasion.

Ingredients

• 3 large poblano peppers
• Squeeze of a lime
• 10 Old El Paso™ flour tortillas for soft tacos & fajitas, (6 inch)
• 8 ounces Monterey Jack cheese, cut into sticks
• Toothpicks
• 1 egg, beaten
• 2 tablespoons Old El Paso™ taco seasoning mix, (from a 1 oz package), divided
• 1/2 cup cornmeal
• 3 tablespoons canola oil, and more as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blackened. Place the peppers in a bowl and cover them with a towel or plastic wrap to steam for 10 minutes. After steaming, peel off the charred skin, remove the seeds, and slice the peppers into strips.
2. Prepare the Tortillas: Warm the flour tortillas in a skillet or microwave until they are pliable. This will make them easier to roll without breaking.
3. Fill the Tortillas: Place a strip of roasted poblano pepper and a stick of Monterey Jack cheese in the center of each tortilla. Roll them tightly into a flauta shape and secure with a toothpick.
4. Coat the Flautas: In a shallow bowl, combine the beaten egg with 1 tablespoon of taco seasoning mix. In another shallow bowl, combine the cornmeal with the remaining taco seasoning mix. Dip each flauta into the egg mixture, followed by the cornmeal mixture, ensuring they are well-coated.
5. Fry the Flautas: Heat the canola oil in a large skillet over medium heat. Once the oil is hot, carefully place the flautas in the pan and fry them until golden brown and crispy on all sides, about 3-4 minutes per side. You may need to add more oil as needed.
6. Drain and Serve: Remove the flautas from the skillet and drain on paper towels. Serve immediately with a squeeze of lime and your favorite dipping sauces.

Servings and Timing

• Servings: 4–6 servings
• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes

Storage/Reheating

• Storage: Leftover flautas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the flautas on a baking sheet and bake at 375°F (190°C) for about 10 minutes or until heated through and crispy again.

FAQs

Can I use a different cheese for these flautas?

Yes! While Monterey Jack gives a creamy texture, you can substitute it with other melting cheeses like cheddar, Oaxaca, or mozzarella.

Can I make these flautas without frying them?

Yes, you can bake the flautas instead of frying. To do so, place them on a baking sheet, brush with a little oil, and bake at 375°F (190°C) for about 20 minutes, flipping halfway through.

How can I make these flautas spicier?

For extra heat, add some diced jalapeños or a sprinkle of chili flakes to the filling. You can also serve them with a spicy salsa or hot sauce.

Can I use a different type of pepper instead of poblano?

While poblano peppers are ideal for their mild heat and smokiness, you could also use Anaheim or pasilla peppers if you prefer. Just keep in mind that the flavor may change slightly.

How do I make sure the flautas don’t fall apart while frying?

Be sure to tightly roll the flautas and secure them with toothpicks. Also, ensure the oil is hot enough before adding the flautas to the skillet to help them crisp up quickly.

Can I prepare these flautas ahead of time?

Yes! You can prepare the flautas, roll them up, and refrigerate them for a few hours before frying. Just be sure to bring them to room temperature before frying to ensure they cook evenly.

What can I serve with these flautas?

These flautas go great with a variety of sides, such as Mexican rice, refried beans, guacamole, salsa, or a side salad.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer. However, corn tortillas tend to break more easily, so be sure to warm them well before rolling to avoid cracking.

How do I make the filling without cheese?

If you’re looking to make these flautas without cheese, you can fill them with seasoned ground beef, shredded chicken, or beans for a different twist.

Can I freeze the flautas before frying?

Yes, you can freeze the rolled-up flautas before frying. Place them in a single layer on a baking sheet and freeze them for about 2 hours. Then, transfer them to a zip-top bag for longer storage. When ready to cook, fry them directly from frozen.

Conclusion

These Chile Relleno Flautas are a perfect blend of smoky, cheesy, and crispy goodness. The roasted poblano peppers and Monterey Jack cheese offer a rich, satisfying filling, while the crispy cornmeal coating adds that perfect crunch. Whether you’re serving them as a snack or a main dish, these flautas will quickly become a crowd favorite. With their easy preparation and the ability to customize the filling, they’re a versatile addition to any meal.

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