Hola, Feliz Miércoles! I hope you are having a great week!
Today we are making these Flautas de Rajas con Queso (Cheese and Poblano Pepper Flautas with sautéed onion and mushroom) that are featured in the appetizer chapter from my new cookbook to celebrate Mexico’s Independence Day (which is celebrated on September 16th and not Cinco de Mayo)!
When I was a kid, I loved watching my mom cook. It was always a real treat, literally! If I sat in the kitchen watching her long enough she’d always give me a taste of whatever she was making. If she was making sopes, she’d grab some extra masa (dough) and make a fresh tortilla for me that she’d add crumbly queso fresco to then roll it up for me to eat. Those really simple queso taquitos inspired these flautas. Although this is meant to be an appetizer, my Husband and I actually had these for lunch and we paired them with the arroz Mexicano and Avocado salsa from the book! If you are vegetarian, these flautas are perfect for you! This is one of about 50 vegetarian friendly recipes in the book!
To celebrate Mexico’s Independence Day and the start of Hispanic Heritage Month, signed copies of the book are on sale! That’s all I have for you today, I have one more recipe from the book I’ll be sharing before returning back to sharing new recipes again! Stay safe, y nos vemos pronto!
Flautas de Rajas Con Queso (Cheese and Poblano Pepper Flautas)
Ingredients
For the Filling
- 2 Tablespoons Vegetable oil ,plus more for frying
- 2 Poblano Peppers ,stemmed, seeded and sliced lengthwise ¼ inch thick
- 5 oz Cremini Mushrooms ,chopped
- ½ Yellow Onion ,sliced into half-moons
- 3 Garlic Cloves ,thinly sliced
- ¼ Teaspoon Diamon Crystal Kosher Salt ,plus more to taste
- ¼ Teaspoon Ground Black Pepper
- ¼ Teaspoon Ground Coriander
- ¼ Teaspoon Ground Cumin
- 8 oz Panela ,cut into 4-inch strips, ½ inch in thickness
To Assemble
- 12 Corn Tortillas
- Shredded Letttuce
- ½ Yellow Onion Diced
- Sliced Radish
- Sliced Serrano
- Queso Fresco
- Crema Mexicana
Instructions
- Start by heating up two tablespoons of the vegetable oil in a large skillet over medium-low heat. Once it starts to sizzle, add the sliced poblanos, chopped mushrooms, and onion, and cook, stirring occasionally, until the onion starts to become translucent, about 6 to 8 minutes. Stir in the garlic and spices and cook for an additional 2 minutes, taste the filling for salt, then adjust and remove from the heat.
- Heat the tortillas in the microwave for 30 to 45 seconds. You want them to be warm so they are easier to roll. A cold tortilla will rip.
- Heat 1⁄2 inch (1.25 cm) of vegetable oil in a large skillet over medium-low heat. Once it starts to sizzle, working in batches of 5 to 6, take a tortilla and add about 1 tablespoon of the sautéed poblano and onions, then add two strips of the panela cheese. Roll tightly, then place in the skillet seam side down and fry for 2 to 3 minutes on each side until golden brown. Repeat with the remainder of the tortillas.
- Arrange the flautas on a platter, then top with lettuce, onion, radish, and serrano. Crumble queso fresco over the flautas and finish with a drizzling of crema Mexicana and avocado salsa.
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