Chile Relleno Flautas

These Chili Rellenos Flautas are a fun pan fried version of a twist on the classic Chile Rellenos. A poblano pepper and Monterey  Jack cheese are rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and cooked until toasty. A great appetizer or main dish.

CHILI RELLENOS FLAUTAS

 I love Chili Rellenos and was thinking of a unique way I could reinvent them. I thought about making a crispy flauta with the chile and cheese inside. These were delicious!

 Start by roasting your peppers. You can definitely use canned peppers if you don’t have access to fresh. Preheat your gas oven to a medium high flame and place the peppers on the open flame.

The skin will crackle, blister, and turn black. Turn the peppers occasionally until most of the pepper is black.

Remove from flame and place in a paper or resealable bag. You can also just place in a bowl and cover with plastic wrap. Doing this will steam the pepper so it’s nice and soft.

Using a paper towel or gloves wipe off the black skin. It’s okay if a little black is left behind. Remove the seeds and the stem and slice pepper into 1-inch strips. Squeeze a little lime juice on strips.

Place a strip of pepper and a stick of cheese in the center of each tortillas. Top with another slice of pepper. If you’re not a huge pepper person just do one slice of pepper per flauta.

Roll up tortilla tightly and secure with a toothpick. If you don’t have toothpicks just make sure you place seam side down and when you cook them start with seam side down to seal it. In a small bowl, combine the egg and 1 tablespoon of taco seasoning.

Regular chile rellenos are coated in flour then egg but since we’re using a flour tortilla I figured we would skip the flour here. Brush egg mixture on all sides of the rolled tortillas and roll or sprinkle it with a seasoned cornmeal mixture. Normal flautas are fried but to make them a little healthier I just pan-fried them in a little oil.

OTHER MEXICAN RECIPES:

Chile Relleno Flautas

4.65 from 17 votes

These Chili Rellenos Flautas are a fun pan fried version of a twist on the classic Chile Rellenos. A poblano pepper and Monterey  Jack cheese are rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and cooked until toasty. A great appetizer or main dish.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 10 flautas

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

Instructions

 

• Preheat gas oven to a medium-high flame. Place the peppers on the open flame. The skin will crackle and turn black. Turn the peppers occasionally until most of the pepper is black. Remove from flame and place in a paper or resealable bag. You can also just place in a bowl and cover with plastic wrap. Doing this will steam the pepper. Let pepper sit for a couple of minutes. Using a paper towel or gloves wipe off the black skin. It’s okay if a little of it is still on. Remove seeds and stem and slice pepper into 1-inch strips. Squeeze a little lime juice on strips.
• Place a strip of pepper and a stick of cheese in the center of each tortillas. Top with another slice of pepper if desired or only use one pepper slice. Roll up tortilla tightly and secure with a toothpick.
• In a small bowl, combine the egg and 1 tablespoon of taco seasoning.
• In a separate bowl, combine the cornmeal and remaining 1 tablespoon of taco seasoning.
• Brush egg mixture on all sides of the rolled tortillas and roll or sprinkle it with the cornmeal mixture. Repeat with all of the tortillas.
• In a large skillet, heat oil over medium-high heat. Add half of the rolled tortillas and cook for a couple of minutes, turning on all sides until all sides are golden and cheese is melted. Repeat with remaining tortillas adding more oil if necessary.
• Remove toothpicks and serve immediately.
• If you don’t have a gas grill you can place the peppers on a baking tray and broil them for a couple of minutes or until skin blackens.
• If you can’t find fresh poblano peppers, you can use canned.

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

 I was compensated by Old El Paso. All thoughts and opinions are my own.

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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