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Flautas de Rajas Con Queso (Cheese and Poblano Pepper Flautas)

Servings: 12 Flautas
Calories:

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.