Chile Relleno Flautas

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posted by Christy Denneyon May 29, 2015 (updated Aug 10, 2022) 31 comments »

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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 cookeduntil 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 skipthe 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:

Chicken and Black Bean Flautas
One-Pan Mexican Chicken and Rice
Chicken Tortilla Soup
Easy Beef Burrito Skillet
Mexican Stuffed Shells
Mini Chicken Chimichangas
Classic Chicken Fajitas
One-Pan Chicken Fajita Rice

4.67 from 15 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 cookeduntil toasty.A great appetizer or main dish.

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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.
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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.

All Recipes Appetizers Cheese Cinco De Mayo Main Dishes Meatless Mexican No-Bake Appetizers No-Bake Main Dishes Old El Paso Vegetable

originally published on May 29, 2015 (last updated Aug 10, 2022)

31 comments Leave a comment »

Chile Relleno Flautas - The Girl Who Ate Everything (10)

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31 comments on “Chile Relleno Flautas”

Dave — Thu, 11 Jun 2020 @ 20:22:28 EDT Reply
This recipe rocks!!! Jalapeno peppers will also work well, they get a lot milder after the grilling process
- Christy Denney — Sat, 11 Jul 2020 @ 02:59:38 EDT Reply
  See Also
  Cheap family recipes
  Thank you!
Lori C — Sun, 03 May 2020 @ 15:38:12 EDT Reply
I always understood that flautas were made with corn tortillas. That’s how I make mine. Anyway, I will try your way first for my mom’s birthday. She absolutely adores chile rellenos. Thanks so much
- Christy Denney — Tue, 05 May 2020 @ 01:20:47 EDT Reply
  Hope you like them!
Abi — Sun, 09 Apr 2017 @ 15:47:24 EDT Reply
I can’t wait when I get some time so I can have a go at making it! Thanks for sharing this Awesome recipe!
- Christy Denney — Tue, 18 Apr 2017 @ 23:15:28 EDT Reply
  You’re welcome!
Tracy — Mon, 26 Sep 2016 @ 20:30:25 EDT Reply
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!
- Christy Denney — Tue, 27 Sep 2016 @ 21:26:09 EDT Reply
  You’re welcome! They are way easier.
Heather — Thu, 05 May 2016 @ 20:40:29 EDT Reply
Christy, these were seriously fantastic. The cornmeal crunch on the outside added such a yummy texture. You’re amazing!!!
- Christy Denney — Thu, 12 May 2016 @ 20:50:22 EDT Reply
  Heather,
  Coming from you that means a lot!
Jesse Goodson — Fri, 22 Apr 2016 @ 13:10:08 EDT Reply
It’s so delicious, thank for sharing the recipe, my wife will loves it ,i think 🙂
- Christy Denney — Fri, 22 Apr 2016 @ 15:14:16 EDT Reply
  So glad you enjoyed it!
nora @ tens unit — Sun, 21 Feb 2016 @ 05:25:14 EST Reply
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
- Christy Denney — Mon, 22 Feb 2016 @ 21:41:06 EST Reply
  Thank you!
T. Cotton — Sun, 10 Jan 2016 @ 14:39:37 EST Reply
It looks great! The tortilla is excellent! I’ll try these next weekend. I’m sure my son will love it.
- Christy Denney — Thu, 14 Jan 2016 @ 21:59:23 EST Reply
  Thank you!
Emily R. Smith — Fri, 01 Jan 2016 @ 23:10:28 EST Reply
Sounds great for the fall and easy. Thank you for a great recipe
- Christy Denney — Thu, 14 Jan 2016 @ 22:24:01 EST Reply
  You’re welcome!
Catherine — Sat, 19 Dec 2015 @ 06:05:34 EST Reply
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!
Rubin — Fri, 02 Oct 2015 @ 06:39:20 EDT Reply
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!
Melissa @ Oil Diffuser — Tue, 30 Jun 2015 @ 18:03:27 EDT Reply
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.
- Christy Denney — Wed, 01 Jul 2015 @ 23:33:27 EDT Reply
  Oh shoot! It’s at most grocery stores. You can use any taco seasoning you like.
Loralyn — Wed, 03 Jun 2015 @ 14:48:42 EDT Reply
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!.
- Christy Denney — Wed, 03 Jun 2015 @ 22:44:38 EDT Reply
  So glad you enjoyed them!
Senika @ Foodie Blog Stalker — Mon, 01 Jun 2015 @ 15:17:22 EDT Reply
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!
Calie — Sun, 31 May 2015 @ 09:28:57 EDT Reply
I love it. It looks so delicious <3 I will try it . CHILE RELLENO FLAUTAS is so perfect to me. Thanks
Mindy — Sat, 30 May 2015 @ 01:10:11 EDT Reply
I love anything rolled up in a tortilla. These sound delicious.
Medha @ Whisk & Shout — Fri, 29 May 2015 @ 21:46:24 EDT Reply
These look amazing and I love that they are vegetarian! Chillies and cheese are such a good combo 🙂
Malinda @countrysidecravings — Fri, 29 May 2015 @ 20:00:56 EDT Reply
These look awesome!!! My husband (and me) would go crazy for these!!
Shawnna — Fri, 29 May 2015 @ 09:15:50 EDT Reply
Oh my goodness!! This looks amazing!!
- Marry An — Sun, 14 Jun 2015 @ 05:59:26 EDT Reply
  These look amazing and I love that they are vegetarian! Thank you.

Chile Relleno Flautas - The Girl Who Ate Everything (2024)

CHILI RELLENOS FLAUTAS

OTHER MEXICAN RECIPES: