Chile Relleno Flautas
If you’re on the hunt for a dish that’s bursting with flavor and texture, look no further than Chile Relleno Flautas! These delightful rolled tortillas filled with roasted poblano peppers and gooey Monterey Jack cheese are perfect for a family dinner or a festive gathering. With a crispy exterior and a melty center, they are sure to impress. Plus, they’re surprisingly simple to make! Let’s dive into this mouthwatering recipe that will have everyone asking for seconds.
Top Reasons to Make Chile Relleno Flautas
1. Flavor Explosion: The combination of roasted poblano peppers and Monterey Jack cheese creates a rich and savory filling that will tantalize your taste buds.
2. Crispy Texture: The cornmeal coating gives these flautas a delightful crunch that contrasts beautifully with the soft tortillas inside.
3. Easy to Customize: Feel free to add other ingredients like beans or different types of cheese to make them your own.
4. Perfect for Sharing: These flautas make for a great appetizer or a main dish that can feed a crowd, making them ideal for parties.
5. Quick to Prepare: With a straightforward prep process, you can have these flautas ready in no time, perfect for busy weeknights.
What Goes In
- 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
Gear Checklist
- Oven: For roasting the poblanos.
- Skillet: To fry the flautas to crispy perfection.
- Mixing Bowl: To combine the egg and taco seasoning.
- Toothpicks: To secure the flautas.
- Cutting Board and Knife: For slicing the cheese and prepping the peppers.
Chile Relleno Flautas: From Prep to Plate
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning them halfway through, until the skins are blistered and charred. Once done, remove them from the oven and let them cool.
Step 2: Prepare the Filling
Once the peppers are cool enough to handle, peel off the skins and remove the seeds. Cut them into strips. In a mixing bowl, combine the poblano strips with a squeeze of lime, and set aside.
Step 3: Assemble the Flautas
Take a flour tortilla and place a few strips of roasted poblano pepper and a stick of Monterey Jack cheese in the center. Roll up the tortilla tightly and secure it with a toothpick. Repeat this process with the remaining tortillas.
Step 4: Prepare the Coating
In a shallow bowl, mix the beaten egg with 1 tablespoon of taco seasoning. In another bowl, place the cornmeal and the remaining taco seasoning.
Step 5: Coat the Flautas
Dip each rolled tortilla in the egg mixture, allowing any excess to drip off, then roll it in the cornmeal mixture until well coated.
Step 6: Fry the Flautas
In a large skillet, heat the canola oil over medium heat. Once hot, add the flautas, a few at a time, and fry until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
Step 7: Serve and Enjoy
Remove the toothpicks before serving. Serve your Chile Relleno Flautas with your favorite dipping sauce, like salsa or sour cream, and enjoy the crispy, cheesy goodness!
Smart Substitutions
- Cheese: Swap Monterey Jack with Oaxaca cheese for a more authentic flavor.
- Tortillas: Use corn tortillas for a gluten-free option.
- Peppers: If you can’t find poblanos, try using bell peppers for a milder flavor.
- Oil: Substitute canola oil with avocado oil for a healthier option.
If You’re Curious
Chile Relleno Flautas are a twist on the traditional Chile Relleno, which means “stuffed chili” in Spanish. While the original dish is usually made with whole roasted peppers stuffed with cheese and sometimes meat, the flautas version offers a fun and crispy alternative that’s perfect for dipping. The use of taco seasoning in the egg and cornmeal adds an extra layer of flavor that elevates the dish. These flautas are often a hit at gatherings, as they are easy to eat and can be made in large batches!
Make Ahead Like a Pro
Want to prepare these delicious flautas ahead of time? You can assemble them up to a day in advance. Simply store the rolled flautas in an airtight container in the refrigerator. When you’re ready to enjoy them, just coat and fry them as directed. You can also freeze the assembled flautas before frying. Once frozen, place them in a sealable bag, and when you’re ready for a quick meal, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Common Qs About Chile Relleno Flautas
Can I bake the flautas instead of frying them?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place the coated flautas on a baking sheet lined with parchment paper and spray them lightly with oil. Bake for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
What can I serve with Chile Relleno Flautas?
These flautas pair wonderfully with a variety of dips and sides. Consider serving with Mexican Bean Dip, guacamole, or a fresh salsa. A side salad with a zesty lime vinaigrette also complements the flavors beautifully.
Can I make these flautas vegetarian-friendly?
Yes! This recipe is already vegetarian, as it uses only roasted peppers and cheese for filling. Feel free to add more vegetables like zucchini or mushrooms for added nutrition and flavor.
How long do leftovers last?
Leftover Chile Relleno Flautas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best texture, or pop them in the microwave if you prefer speed over crunch.
Similar Recipes
- Chicken Flautas
- Beef Tacos
- Vegetarian Quesadillas
- Stuffed Bell Peppers
Save & Share
If you’ve enjoyed this recipe for Chile Relleno Flautas, don’t forget to share it with your friends and family! They’ll appreciate the delicious flavors and the fun of making these crispy delights together. Social media is a great place to showcase your culinary creations, so snap a pic of your flautas and tag your favorite food accounts!
Chile Relleno Flautas are not just a meal; they are an experience. The combination of smoky flavor from the roasted peppers, the creamy cheese, and the crunch of the fried tortillas makes this dish a must-try. Whether you’re hosting a gathering or enjoying a cozy night in, these flautas will certainly be a hit! Enjoy the comforting flavors and the joy of cooking with loved ones.
Chile Relleno Flautas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the skins are blistered and charred. Remove from the oven and let cool.
- Once the peppers are cool, peel off the skins and remove the seeds. Cut them into strips. In a mixing bowl, combine the poblano strips with a squeeze of lime, and set aside.
- Take a flour tortilla and place a few strips of roasted poblano pepper and a stick of Monterey Jack cheese in the center. Roll up the tortilla tightly and secure it with a toothpick. Repeat with remaining tortillas.
- In a shallow bowl, mix the beaten egg with 1 tablespoon of taco seasoning. In another bowl, place the cornmeal and the remaining taco seasoning.
- Dip each rolled tortilla in the egg mixture, allowing any excess to drip off, then roll it in the cornmeal mixture until well coated.
- In a large skillet, heat the canola oil over medium heat. Once hot, add the flautas, a few at a time, and fry until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels.
- Remove the toothpicks before serving. Serve your Chile Relleno Flautas with your favorite dipping sauce, like salsa or sour cream.
Notes
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Feel free to customize the filling by adding beans or different types of cheese.
- Leftover flautas can be stored in an airtight container for up to 3 days.
