Chile Relleno Flautas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried flour tortillas filled with roasted poblano and melted Monterey Jack cheese, coated in seasoned cornmeal until toasty and crispy. A fun twist on chile rellenos, great as an appetizer or main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 541mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 209mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.