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 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.

Prepare the Tortillas: Warm the flour tortillas in a skillet or microwave until pliable for easier rolling.

Fill the Tortillas: Place a strip of roasted poblano pepper and a stick of Monterey Jack cheese in the center of each tortilla. Roll tightly into a flauta shape and secure with a toothpick.

Coat the Flautas: In one shallow bowl, combine the beaten egg with 1 tablespoon of taco seasoning. In another shallow bowl, combine the cornmeal with the remaining taco seasoning. Dip each flauta into the egg mixture, then into the cornmeal, ensuring a good coat.

Fry the Flautas: Heat canola oil in a large skillet over medium heat. Once the oil is hot, carefully place the flautas in the pan and fry until golden brown and crispy on all sides, about 3-4 minutes per side. You may need to add more oil as needed.

Drain and Serve: Remove from the skillet and drain on paper towels. Serve immediately with a squeeze of lime and your favorite salsa or dipping sauces.