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

 

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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5 from 9 votes

Chile Relleno 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