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Sophia

Sophia Rivera

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Chili Stuffed Flutes

50 mins
20 mins
Low
4.75
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These breaded flautas stuffed with gratin asadero cheese, wrapped in poblano pepper and served with a tatemada sauce to the comal are a very original and fun recipe for you to prepare during the national holiday season. So you can give a totally different touch to typical recipes and your Mexican night.
Learn more about Sophia Rivera

Ingredients

4 portions
  • 12 flour tortillas
  • 3 poblano peppers, roasted, clean and seedless
  • 300 grams asadero cheese, cut into sticks
  • 2 eggs, smoothie
  • 1 cup ground bread
  • enough cooking spray oil
  • 3 tomatoes, for the sauce
  • 2 tomatoes, for the sauce
  • 1 clove garlic, with shell, for sauce
  • 1/4 onions, for the sauce
  • 1 serrano pepper
  • 1/4 bunches fresh coriander, for sauce
  • 1 pinch salt

Preparation

Preheat the oven to 180 ° C.
Place the flour tortillas on a board and fill them with poblano pepper and asadero cheese, roll up the tortillas and secure with a toothpick if necessary.
Dip the flautas in the beaten egg and coat with the breadcrumbs. Place the flutes on a tray, spray on cooking spray and bake until crisp.
For the sauce, heat a comal over high heat and roast the tomatoes, tomatoes, garlic and onion.
Blend the above together with the serrano pepper, coriander and grain salt.
Serve the flautas with the sauce, enjoy.

PRESENTATION

Serve the flautas bathed in tatemada sauce.

TIPS

You can use corn tortilla if you want.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Isabel Hernandez
15/06/2020 08:52:16
Muy práctica muy rica
doris franco
09/09/2018 23:36:51
Ricas y fáciles de hacer, si las recomiendo
Gloria Ceniceros
05/12/2017 10:41:51
Fácil de cocinar
Eleana Nicolopulos
19/10/2017 14:43:17
La receta está deliciosa a mi familia le encanto

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