Chile Relleno Flautas

These Chile Relleno Flautas are a flavor-packed delight! Crispy tortillas filled with roasted poblano and gooey cheese are a must-try!

Prep Time30

Cook Time20

Total Time50

Servings: 4 servings

Begin by roasting the poblano peppers over an open flame or in the oven until the skin is blistered and charred. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes.
After the peppers have cooled, peel off the charred skin and remove the seeds. Gently open up each pepper and set them aside.
Insert a stick of Monterey Jack cheese inside each poblano pepper. You want to pack it in there but be careful not to split the pepper.
Warm the Old El Paso flour tortillas in a skillet for about 30 seconds on each side, just until they are soft and pliable.
Place a stuffed poblano pepper at one end of a tortilla and roll it tightly. Secure the ends with toothpicks to hold the shape.
In a 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 flauta into the egg mixture, then roll it in the cornmeal to coat evenly.
Heat the canola oil in a skillet over medium heat. Once hot, carefully place the flautas in the oil, frying until golden brown on all sides, about 2-3 minutes each.
Remove the flautas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with a squeeze of lime on top!

For a gluten-free option, use gluten-free tortillas.
To make it vegan, substitute cheese with dairy-free alternatives and omit the egg.
Store leftovers in an airtight container in the fridge for up to 3 days.