Select Category

Cheese and Pepper Flautas

Cheese and Pepper Flautas

  • Print


  • 2 tbsp Vegetable oil, plus more for frying
  • 2 Poblano peppers, sliced lengthwise
  • 5 oz Cremini mushrooms, chopped
  • ½ Yellow onion, sliced
  • 3 cloves Garlic, thinly sliced
  • ¼ tsp Kosher salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Ground coriander
  • ¼ tsp Ground cumin
  • 8 oz Panela cheese, cut into 4-inch strips, ½ inch in thickness
  • 12 Corn tortillas
  • Diced Onions, shredded lettuce, sliced radish, sliced serranos, queso fresco and crema Mexicana for serving


  1. Heat 2 tbsp vegetable oil in a large skillet over medium-low heat.
  2. Once it starts to sizzle, add the poblanos, mushrooms and onion and cook until the onion becomes translucent, 6 – 8 minutes.
  3. Add the garlic and spices, cook for an additional 2 minutes and remove from heat.
  4. Heat the tortillas in the microwave for 30 to 45 seconds.
  5. Heat 1⁄2 inch  of vegetable oil in a large skillet over medium-low heat.
  6. Once it starts to sizzle, take a tortilla and add about 1 tbsp of the sautéed poblano and onions, then add two strips of the panela cheese. Roll tightly and place in the skillet seam side down and fry for 2 – 3 minutes on each side until golden brown. Repeat with the remainder of the tortillas.
  7. Arrange the flautas on a plate and top with lettuce, onion, radish and serrano. Crumble queso fresco over the flautas and finish with a drizzling of crema Mexicana.


Recipe adapted from