Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde #SundaySupper

When I think of something crunchy, I think of American style tacos with the crunchy shell.  The closest thing we have to those kind of tacos are Tacos Dorados and Flautas (aka Taquitos), which are these delicious tacos, filled with just about everything you can imagine, that have been deep-fried until golden and extra crispy.  I love them!  My favorite Tacos Dorados are the the kind that are filled with roasted poblano pepper strips and requeson (what I like to call Mexican ricotta cheese).

Usually I have no problem eating crispy fried tacos, but this week we've been eating out way too much, thanks to the fair being in town.  I was really craving my favorite tacos, but I wanted something a little lighter and homemade.  So instead of frying them up in oil, I baked them.  I also switched from corn tortillas for flour.  The results were delicious and I was still able to enjoy a crisp, crunchy taco.

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde




Ingredients:

• 6 poblano peppers
• 2 cups requeson or ricotta cheese
• 12 to 16 flour tortillas 
• Mexican crema or sour cream (optional)

For the salsa:

• 1 1b. tomatillos
• 2 serrano chilies
• 2 avocados

Directions:
Roast the poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (This allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.

While the poblano peppers are sweating it out on the counter, start on the Avocado Salsa Verde.  Bring the tomatillos and serrano chilies to a boil in a medium saucepan with 2 cups of water until the the tomatillos are completely cooked; let cool slightly.  Puree the tomatillos and the chilies in a blender with 1 cup of the water they were cooked in.  Add the avocadoes and continue to puree for about 30 seconds just until the salsa is smooth and creamy.  Pour salsa into a serving bowl and season with salt. 

To make the flautas, preheat the oven to 350F.  Heat the flour tortillas on a comal or griddle over medium-low heat just until soft and pliable.  Spoon a couple tablespoons of requeson down the center of each tortilla.  Top with a handful of roasted poblano pepper strips.  Roll up the tortillas tightly like a burrito.  Place the flautas seam-side down on a lightly greased baking sheet.  Bake for about 15 minutes until the flautas are golden and crisp.  

Serve with Avocado Salsa Verde and/or Mexican crema.  Enjoy!

For more crunchy goodness, take a look at what my #SundaySupper friends have cooked up for you this week.

Crispy Appetizers:

Bitterballen from The Urban Mrs.

Caprese Wontons from Jane’s Adventure in Dinner

Crispy Broccoli Cheddar Bites from Curious Cuisiniere

Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure

Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie

Penny’s Taco Salad from Webicurean

Popcorn Chowder from The ROXX Box

Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen

Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:

Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips

Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious

Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes

Duck Fat Chex Mix from The Texan New Yorker

Easy Vegan Granola from Killer Bunnies, Inc

Fried Veg Momos with Cheese Recipe from Masala Herb

How to Make Homemade Sweet and Salty Trail Mix from Neighborfood

Orange Spiced Cashews from Hip Foodie Mom

Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers

Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books

Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos

Sourdough Grissini from girlichef

Spicy Lentil Crackers from Cindy’s Recipes and Writings

Sweet and Spicy Roasted Pepitas from Alida’s Kitchen

Sweet Potato Chips from Kudos Kitchen By Renee

Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen

Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:

Boo Berry Cereal Treats from Pies and Plots

Choco-Caramel Squares from Basic N Delicious

Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen

Chocolate Pecan Biscotti from The Food Army Wife

Cookie Brittle from Juanita’s Cocina

Double Banana Pie Krispie Treats from What Smells So Good?

Honeycomb Crunch Candy from Food Lust People Love

Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking

Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days

Salted Caramel Cashew Cookies from Mess Makes Food

Thank you to The Girl in the Little Red Kitchen for hosting our #SundaySupper Crunchy Goodness party this week.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement. 

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