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

  • 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

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



  1. Your recipe just screams my name! It looks amazing!!! I am so bookmarking this recipe!!!

  2. These sound so simple to make but they look incredible! I love flautas but have never made them myself.

  3. Flautas are so much better than plain old hard tacos! Plus I love that you baked this version.

  4. I can't wait to try these delicious Flautas #SundaySupper

  5. yummmmmm! These crispy Flautas look amazing! and love that these are vegetarian!

  6. OMG that salsa sounds so so so good! This recipe is great - love that you lightened it up by baking instead of frying :)

  7. Great idea to bake them instead of deep frying! And I love that they are simple with the roasted peppers inside.

  8. My mouth is watering thinking how fantastic these would be!!

  9. These look amazing! I love baking taquitos/flautas instead of frying--they still come out nice and crunchy, and you don't have to feel as guilty!

  10. I love all things Mexican foodish :) then make it crispy Mexican food? Oh yes!!

  11. These look fantastic, I love that they are vegetarian :)

  12. Smart to bake them instead of frying.

  13. Mmm, these look so crispy and delicious, and I love that they are baked.

  14. We love baked flautas. Filling them with roasted poblanos sounds fantastic!

  15. Love, love, LOVE this! Flautas are a favorite around here - your version looks amazing, Leslie!

  16. i've never had flautas with roasted poblanos before but now I MUST try it. Sounds wonderful!

  17. These look simply deliciously amazing!

  18. Love the idea to bake the tacos...can imagine how crunchy it is.

  19. Yum I want this for dinner I've been hunting down an avocado salsa I'll love hopefully this one puts an end to my cravings