Baked Cheese Flautas

Name: Baked Cheese Flautas
Total time: 1800 s
Yield: 2 servings
Ingredients: 6 flour tortillas; 6 slices cheese (Oaxaca, Manchego, or Gouda); as needed Sliced poblano peppers,; 1 egg; as needed Breadcrumbs,; as needed Nonstick cooking spray (such as Pam),; 1 tomato; 2 tomatillos; 1 piece onion; 1 garlic clove; Salt, to taste; 1/2 chipotle pepper in adobo sauce (or 1 serrano pepper)

Mercedes Cossío @RecetasMercedes

México

These are some of the most original flautas you'll try.

Mercedes Cossío @RecetasMercedes

México

These are some of the most original flautas you'll try.

Saved

Ingredients

30 minutes

2 servings

6flour tortillas
6 slicescheese (Oaxaca, Manchego, or Gouda)
as neededSliced poblano peppers,
1egg
as neededBreadcrumbs,
as neededNonstick cooking spray (such as Pam),
1tomato
2tomatillos
1 pieceonion
1garlic clove
Salt, to taste
1/2chipotle pepper in adobo sauce (or 1 serrano pepper)

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Steps

30 minutes

1

For two people, use 6 flour tortillas, 6 strips of Oaxaca, Manchego, or Gouda cheese, and as many poblano pepper strips as you like (frozen is fine). Warm the tortillas in the microwave for about 50 seconds. Place a strip of cheese and some poblano strips on each tortilla, then roll them up like tacos. In one plate, beat the egg; in another, add the breadcrumbs. Dip each rolled tortilla first in the egg, then in the breadcrumbs, and place them in an oven-safe dish.
2

On a griddle or skillet, roast 1 tomato, 2 tomatillos, 1 garlic clove, and a piece of onion until charred on all sides. Transfer them to a blender with a splash of water, salt, and half a chipotle pepper in adobo (or a roasted serrano pepper if you prefer). Blend until smooth and set aside.
3

Spray the flautas with nonstick cooking spray and bake them until golden and crispy. Serve on a platter with a small bowl of the salsa on the side.

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Cooksnaps

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Mercedes Cossío @RecetasMercedes

Published in the US on August 15, 2025 14:01

México

>Licenciada en Ciencias Diplomáticas, Universidad Nacional Autónoma de México>Maestría Internacional en Cocina Profesional, Esneca Business School. Lérida, Spain,Especialidades:>The Science of Gastronomy; The Hong Kong University of Science and Technology>The New Nordic Diet-From Gastronomy to Health; University of Copenhagen>Transformation of the Global Food System; Department of Food and Resource Economics, University of Copenhagen>Stanford Introduction to Food and Health; Stanford University>Research Kitchen. Specialization Competitive Strategyand Organization Design. Ludwig-Maximilians-Universität München (LMU)>Food & Beverage Management. Università Commerciale Luigi Bocconi.>Unravelling solutions for Future Food problems Utrecht University>Building a Healthy Plate, Tufts University>Everyday Chinese Medicine I - II. The Chinese University of Hong Kong (CUHK)LIBROS: "Las recetas de mis abuelas a mi manera", "Sabores en mi memoria", "Con sabor mexicano", “Yucatán en mi cocina”, “Comer en casa”, “Cocinar, ese placer…”, "Variando el menú diario", "La cocina, ese maravilloso laboratorio".(amazon.com/author/mercedescossio.cookingbooks)“Mecanismos de control de la política exterior", "La esclavitud ignorada", "Los Peón y Mimí Ginés. Lealtades y silencios" y "Género y equidad".Food Blogger. Los URL de mis BLOGS son: http://misrecetasydemas.blogspot.mx/ https://consabormexicano.wordpress.com/Yucatán en mi cocina (https://mcossiopeon.wordpress.com).En ellos encontrarán recetas de la antigua cocina mexicana, con muchas recetas de Yucatán y algunas incursiones en la cocina internacional. Instagram: RecetasMercedes. Twitter: @RecetasMercedes

Keywords

Onion Manchego Tomatillo Egg Serrano Poblano Tomato Cheese Tortilla Garlic

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