Cheese and Poblano Pepper Flautas
Today, I’m really excited to share a new cookbook with you that has come out called Chicano Eats, written by Esteban Castillo who runs the awesome food blog by the same name, Chicano Eats. It’s an incredible book filled with Esteban’s recipes from his “Mexican-American Kitchen,” including some of his childhood classics and some fusion recipes that are sure to become new staples. It’s brightly colored, beautifully shot, and filled with delicious recipes that are approachable and satisfying. There are so many recipes that I can’t wait to try myself, and I just know that you all will love it as well. I’m sharing these Cheese and Poblano Pepper Flautas from the book and although I’m not a vegetarian, these made me forget about meat…just for a second. I highly recommend them as a quick and delicious weeknight meal. Your next Meatless Monday menu, perhaps? I think so.
Panela cheese can be found in the refrigerated Mexican section where the fresh salsas are. I see it all the time in most grocery stores now. It’s a white, fresh and smooth cheese that has a soft and creamy texture to it. It’s perfect for these flautas because it won’t totally melt and ooze out the way Monterey Jack or Cheddar will, making it great for the high heat of the oil you’re frying them in.
Cheese and Poblano Pepper Flautas
Equipment
- Skillet
Ingredients
Filling:
- 2 tablespoons vegetable oil plus more for frying
- 2 medium poblano peppers stemmed, seeded, and sliced into 1/4-inch strips
- 5 ounces cremini mushrooms sliced
- 1/2 yellow onion thinly sliced
- 3 garlic cloves thinly sliced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 8 ounces Panela cheese cut into 4-inch strips, about 1/2-inch thick
Flautas:
- 12 corn tortillas
- 1 cup shredded lettuce
- 1/2 yellow onion diced
- 1 to 2 radishes thinly sliced
- 1 serrano pepper thinly sliced (optional)
- 2 to 3 tablespoons crumbled Queso Fresco or Cotija
- 1/2 cup Crema Mexicana
- 3 tablespoons avocado salsa
Instructions
- Place a large skillet over medium-low heat with 2 tablespoons oil. Once hot, add the poblano peppers, onion and mushrooms. 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. Remove from the heat and taste the filling and adjust seasoning accordingly, adding more salt or pepper if needed.
- Warm the tortillas for a few second on each side to make them pliable. You can either do this on a hot dry skillet, on the gas burner itself, or in the microwave for a few seconds.
- Heat 1/2-inch of vegetable oil in a large skillet over medium-low heat. Fill each tortilla with a slice of cheese, and about 1 tablespoon of the sautéed poblano and onion mixture. Roll tightly and seal with a toothpick or two. Working with a few at a time, carefully place them seem side down into the hot oil and fry for 2 to 3 minutes on each side until golden brown. Transfer to a pate lined with paper towels and continue frying the rest.
- To assemble, arrange the flautas on a platter, then top with lettuce, onion, radish and serrano, if using. Crumble the queso fresco over the flautas and finish of with a drizzle of crema Mexicana and avocado salsa. Serve immediately and enjoy!
