Chile Relleno Flautas
If you’re looking for a dish that combines the rich flavors of traditional Mexican cuisine with a fun and crispy twist, then you’ve landed in the right place! Chile Relleno Flautas are a delightful fusion of roasted poblano peppers stuffed with gooey cheese and wrapped snugly in flour tortillas. These flautas are not only mouthwatering but also surprisingly easy to make at home. With just a handful of ingredients and a little love, you can impress your family or guests with this scrumptious dish that’s perfect for any occasion. So, let’s roll up our sleeves and dive into this flavor-packed recipe!
Why This Chile Relleno Flautas Stands Out
These Chile Relleno Flautas stand out for several reasons. First, the combination of the smoky, roasted poblano peppers and the creamy Monterey Jack cheese creates a taste sensation that is both comforting and exciting. The crispy texture of the flautas, achieved through frying in canola oil, adds an irresistible crunch that perfectly complements the softness of the cheese. Plus, the addition of taco seasoning brings an extra layer of flavor that elevates this dish to new heights. Whether served as an appetizer, a main course, or a party snack, these flautas are sure to be a hit!
Ingredient Breakdown
To create these delicious Chile Relleno Flautas, you will need the following ingredients:
- 3 large poblano peppers: The star of the dish, offering a smoky flavor and mild heat.
- squeeze of a lime: For a zesty punch that brightens the dish.
- 10 Old El Paso flour tortillas for soft tacos & fajitas (6 inch): The perfect vessel to wrap up all the goodness.
- 8 ounces Monterey Jack cheese, cut into sticks: Melty and creamy, this cheese is ideal for stuffing.
- toothpicks: To secure the flautas while frying.
- 1 egg, beaten: This will help the cornmeal adhere to the flautas for that crispy coating.
- 2 tablespoons Old El Paso taco seasoning mix (from a 1 oz package), divided: Adds a burst of flavor.
- 1/2 cup cornmeal: Provides a crunchy texture on the outside.
- 3 tablespoons canola oil and more as needed: Essential for frying the flautas to golden perfection.
Tools of the Trade
Before we get started, make sure you have the following tools handy:
- Skillet or frying pan: For frying the flautas to a crispy finish.
- Mixing bowl: To combine the egg and taco seasoning.
- Spatula: To flip the flautas safely while frying.
- Knife: For cutting the cheese and prepping the peppers.
- Cutting board: A safe space for all your chopping and assembling.
Chile Relleno Flautas: How It’s Done
Creating these flautas is a rewarding process. Follow these simple steps to whip up your Chile Relleno Flautas:
Step 1: Roast the Poblano Peppers
Begin by roasting the poblano peppers. You can do this over an open flame, on a grill, or under a broiler. Roast until the skins are charred and blistered, about 10-15 minutes. Once done, place the peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
Step 2: Peel and Prepare the Peppers
After steaming, carefully peel the charred skin off the peppers. Cut a slit down one side of each pepper and remove the seeds. Be gentle to keep the peppers intact.
Step 3: Stuff the Peppers
Take the Monterey Jack cheese sticks and stuff each pepper generously. You can add a sprinkle of taco seasoning inside for extra flavor if you wish.
Step 4: Assemble the Flautas
Lay a flour tortilla flat and place a stuffed poblano pepper on one edge. Roll the tortilla tightly around the pepper and secure it with a toothpick. Repeat this process with the remaining tortillas and peppers.
Step 5: Prepare the Coating
In a small bowl, combine the beaten egg with 1 tablespoon of taco seasoning. In another shallow dish, place the cornmeal. Dip each flauta in the egg mixture, then roll it in the cornmeal to coat.
Step 6: Fry the Flautas
In a skillet, heat 3 tablespoons of canola oil over medium heat. Once hot, carefully place the flautas in the oil, seam side down. Fry for about 3-4 minutes on each side, or until golden brown and crispy. You may need to add more oil as needed.
Step 7: Drain and Serve
Once fried, transfer the flautas to a paper towel-lined plate to drain any excess oil. Squeeze a lime over the top before serving for a fresh kick!
Substitutions by Category
If you find yourself missing an ingredient or two, don’t worry! Here are some substitutions you can make:
- Poblano peppers: Use anaheim or bell peppers for a milder option.
- Monterey Jack cheese: Pepper Jack or cheddar cheese can be used for a different flavor profile.
- Flour tortillas: Corn tortillas can be used if you prefer a gluten-free option.
- Canola oil: Vegetable or avocado oil works well for frying.
- Taco seasoning: Homemade taco seasoning can be substituted for a more personalized flavor.
Recipe Notes & Chef’s Commentary
- For an extra flavor boost, consider adding some sautéed onions or jalapeños inside the stuffed peppers.
- To keep the flautas crispy, serve them immediately after frying, as they can become soggy if left too long.
- These flautas can be made ahead of time and frozen before frying. Just thaw and fry when you’re ready to serve!
Shelf Life & Storage
Chile Relleno Flautas are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an air fryer or oven to restore their crispiness. You can also freeze un-fried flautas for up to 2 months. Just make sure to wrap them tightly before freezing!
Chile Relleno Flautas Q&A
Can I make these flautas vegetarian?
Yes! The recipe is already vegetarian-friendly since it uses poblano peppers and cheese. Just ensure that all your ingredients, like tortillas and seasoning, are also vegetarian.
What dipping sauces pair well with Chile Relleno Flautas?
These flautas are delicious with a variety of dipping sauces. Consider serving them with salsa, guacamole, or a creamy cilantro lime sauce for a refreshing complement.
Can I bake the flautas instead of frying them?
Absolutely! For a healthier version, you can bake the flautas. Brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through until they are golden and crispy.
What can I serve with Chile Relleno Flautas?
These flautas can be served with a side of Mexican rice, refried beans, or a fresh salad for a complete meal. They also make a great appetizer for parties!
Healthy-ish Favorites
- Quinoa Stuffed Peppers: A nutritious twist on the classic stuffed pepper.
- Zucchini Fritters: Light and crispy, perfect as a side dish.
- Avocado Toast with Tomato: A fresh and healthy breakfast option.
- Cauliflower Tacos: A low-carb alternative to traditional tacos.
Next Steps
Now that you have mastered the art of making Chile Relleno Flautas, it’s time to gather your ingredients and get cooking! You can serve these delicious flautas at your next gathering, family dinner, or even as a fun weeknight meal. Don’t forget to share your culinary creations with friends and family—they’ll be impressed with your cooking skills. Happy cooking!
Chile Relleno Flautas
Ingredients
Equipment
Method
- Roast the poblano peppers over an open flame, grill, or broiler until charred, about 10-15 minutes. Cover with plastic wrap and steam for 10 minutes.
- Peel the charred skin off the peppers, cut a slit down each pepper, and remove the seeds.
- Stuff each pepper with Monterey Jack cheese sticks, adding taco seasoning if desired.
- Lay a tortilla flat, place a stuffed pepper on one edge, roll tightly, and secure with a toothpick. Repeat with remaining ingredients.
- In a bowl, mix the beaten egg with 1 tablespoon of taco seasoning. Place cornmeal in another dish. Dip each flauta in egg mixture, then roll in cornmeal.
- Heat canola oil in a skillet over medium heat. Fry flautas seam side down for 3-4 minutes per side until golden brown and crispy.
- Transfer flautas to a paper towel-lined plate to drain excess oil. Squeeze lime over before serving.
Notes
- For extra flavor, add sautéed onions or jalapeños inside the peppers.
- Serve immediately after frying to maintain crispiness.
- Flautas can be frozen before frying; thaw and fry when ready.
