Instructions

• Char the poblano peppers: if using a gas stove, turn a burner to medium-high and use tongs to place the peppers directly on the open flame. Turn occasionally until most of the skin is black and blistered (about 8–10 minutes). If using the broiler, place peppers on a baking tray and broil, turning, until the skin blackens.
• Steam the charred peppers: immediately transfer the hot peppers to a paper or resealable plastic bag (or a bowl covered with plastic wrap) and let them steam for 5–10 minutes.
• Peel, seed, and slice: remove the peppers from the bag. Using a paper towel or gloves, rub off the blackened skin (it’s okay if a little remains). Cut off the stem, remove the seeds, and slice each pepper into 1-inch-wide strips. Squeeze the indicated squeeze of lime over the pepper strips and set aside.
• Prepare the cheese: cut the 8 ounces Monterey Jack cheese into 10 sticks roughly the length of the tortillas’ center.
• Assemble the flautas: lay one 6-inch flour tortilla flat. Place one pepper strip and one cheese stick in the center of the tortilla (you may add a second pepper strip if you prefer). Roll the tortilla tightly around the filling and secure the seam with a toothpick. Repeat with the remaining tortillas, peppers, and cheese.
• Make the egg wash: in a small bowl, beat the 1 egg and stir in 1 tablespoon of the Old El Paso™ taco seasoning mix.
• Make the cornmeal coating: in a separate bowl, combine the 1/2 cup cornmeal with the remaining 1 tablespoon taco seasoning.
• Coat the rolled tortillas: dip or brush each rolled tortilla on all sides with the seasoned egg, then roll or press it in the seasoned cornmeal so the surface is evenly coated. Place coated flautas on a plate while you finish coating the rest.
• Heat the oil: in a large skillet, heat 3 tablespoons canola oil over medium-high heat until shimmering.
• Fry the flautas in batches: add half of the coated flautas to the skillet without crowding (seam-side down to help seal). Cook, turning every 1–2 minutes, until all sides are golden brown and the cheese is melted (about 6–8 minutes total per batch). Remove to a paper towel–lined plate. Add more oil to the skillet as needed and repeat with the remaining flautas.
• Finish and serve: remove toothpicks, let drain briefly on paper towels, and serve immediately.
• Optional note: if you use canned poblanos, drain and slice them into 1-inch strips and proceed with assembly.