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.

Chile Rellenos Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com

 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!Chile Rellenos Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com

 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.

Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.comUsing 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.Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com

Place a strip of pepper and a stick of cheese in the center of each tortillas. Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.comTop with another slice of pepper. If you’re not a huge pepper person just do one slice of pepper per flauta. Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.comRoll 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.

Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.comChile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com

 

5 from 9 votes
Chile Relleno Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com
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Chile Relleno Flautas
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
  1. 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.
  2. 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.
  3. In a small bowl, combine the egg and 1 tablespoon of taco seasoning.
  4. In a separate bowl, combine the cornmeal and remaining 1 tablespoon of taco seasoning.
  5. 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.
  6. 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.
  7. Remove toothpicks and serve immediately.
  8. 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.
  9. If you can’t find fresh poblano peppers, you can use canned.

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

Chile Rellenos Flautas - a poblano pepper and Monterey Jack cheese rolled up in a flour tortilla, sprinkled with seasoned cornmeal, and pan-fried until toasty. the-girl-who-ate-everything.com

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Comments

  1. Oh my goodness!! This looks amazing!!

  2. These look awesome!!! My husband (and me) would go crazy for these!!

  3. These look amazing and I love that they are vegetarian! Chillies and cheese are such a good combo 🙂

  4. I love anything rolled up in a tortilla. These sound delicious.

  5. I love it. It looks so delicious <3 I will try it . CHILE RELLENO FLAUTAS is so perfect to me. Thanks

  6. My mouth is watering!!! I love chile rellenos but I don’t love all the grease that comes along with them. These look like the perfect alternative!

  7. These are DEVINE. I absolutely love anything to do with chilis and cheese, and I love chili rellenos, but they are a pain to make. This recipe takes the best parts about it and is super simple to throw together. I used the fresh raw tortillas from costco and cooked them up before rolling. I also used butter & taco seasoning as the topping instead of egg & cornmeal. Im sure either way is great. Then I put in the oven for about 15 min at 450 just to melt and brown the outsides, since I was at an event and couldnt man the stove to fry them up. Thank you for my new favorite and super easy chili app or side!!!! I can’t believe I’ve never thought of doing this before!.

  8. Hi, wish to enjoy this dish greatly, can you please tell me where to get Old El Paso™ taco seasoning mix? I tried my nearest grocery shop but without result.

  9. My mouth is watering!!! I love chile rellenos but I don’t love all the grease that comes along with them. These look like the perfect alternative!

  10. Amazing! Thank you for sharing such a great recipe! It looks so delicious. I love the crunchy cover, especially the wonderful chese that is flooding out, it looks so sexy like that haha. I cannot wait to try it myself! Thanks so much again! Looking for more great recipes from you!

  11. Sounds great for the fall and easy. Thank you for a great recipe

  12. It looks great! The tortilla is excellent! I’ll try these next weekend. I’m sure my son will love it.

  13. these chile relleno flautas look so beautiful and delicious. I think their taste is really good and wonderful. Your sharing is what I want to try in this summer. Thanks

  14. It’s so delicious, thank for sharing the recipe, my wife will loves it ,i think 🙂

  15. Christy, these were seriously fantastic. The cornmeal crunch on the outside added such a yummy texture. You’re amazing!!!

  16. These look sooooo delicious! Our favorite local Mexican restaurant serving chile rellenos deep fried in eggrolls skins. Needless to say, I don’t eat them very often. I’ve tried making them at home and was successful pan frying in small amount of oil, but yours look waaay easier! Can’t wait to give them a try! Thanks for sharing!

  17. I can’t wait when I get some time so I can have a go at making it! Thanks for sharing this Awesome recipe!