Roasted poblano strips with soft queso fresco! A delicious meatless option for one of the most popular dishes in Mexico. Flautas!
Brush the corn tortillas on both sides with the oil. Cook for a about 20 seconds on each side on preheated comal or griddle. Transfer to a plate. Loosely cover with foil paper and let sit for 10 minutes. This extra step seals the tortillas better so they don't tear when you fill and roll them. A good quality tortilla is key also!
In a skillet, preheat 2 cups of oil to medium heat for 6-8 minutes.
While the oil heats up, fill each tortilla with a few poblano strips and 1 stick of cheese. Rol as tight as you can. Place two flautas side by side, so the seams are on the inside touching each other. Secure one toothpick on each end to hold the flautas together.
When oil is hot, carefully place some of the flautas in the skillet. Do not overcrowd the skillet. Fry for 3-4 minutes per side or until flautas are very crispy.
Transfer cooked flautas to a bowl that is lined with paper towels. Stand the flautas up against the side of the bowl so the excess oil drains out.
When ready, add flautas to serving plate. Crumble the reserved cheese. Spoon salsa onto flautas generously. Garnish with crema, crumbled queso, lettuce, tomato onion, avocado and lime.
The tomatillo avocado salsa can certainly be prepared without the tequila. It's one of my all time favorite recipes! I developed a few recipes using tequila and this one worked out well. my friends really enjoyed it! I definitely would prepare it again using tequila.