Mushroom and Goat Cheese Flautas
What you will need
2 tablespoons extra virgin olive oil
1/2 cup diced shallots
8 ounces fresh Portobello mushrooms
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried dill
1/2 teaspoon crushed red pepper flakes
Salt
8 ounces feta cheese
4 ounces ricotta cheese
6 flour tortillas
canola oil (for frying)
Fresh Mint and Date Dipping Sauce
4 cups fresh mint leaves
6 dried pitted dates
10 serrano chilies
4 tablespoons lemon juice
(Nutritional facts 206 calories, 11.45 g fat, 20.72 g carbohydrates, 6.05 g protein, 18 mg cholesterol, 662 mg sodium)How to cook
1
Over medium-high heat, heat 2 tablespoons olive oil in a large skillet. Toss in the shallots and mushrooms, and sauté for two minutes. Add the oregano, thyme, dill and crushed red pepper, and stir for 3 more minutes. Add a pinch of salt and sauté for a few minutes more, until the mushrooms are browned. Remove from heat.
2
In a large bowl, combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form a paste.
3
Lay 1 tortilla flat on a cutting board. Spoon 2 heaping teaspoons of mixture into a line across the tortilla, horizontally, near the side closest to you. Leave about a 1-inch boarder. Roll the nearest end over the mixture and keep rolling until the tortilla is the shape of a flute. Press down gently as you roll to distribute the cheese mixture throughout the inside of the flute.
4
Be careful not to push too hard; you do not want it to seep out the sides. Close the tortilla using a wooden toothpick as a straight pin (not perpendicular, but parallel to the flute) to hold the end of the tortilla shut. Do this with all the tortillas.
5
When done, immediately place the flautas on paper towels to drain excess oil. When cool enough to touch, carefully ease out the toothpicks before serving. Each flauta can be cut in half on an angle before serving, as they are quite filling. Serve with Fresh Mint and Date Dipping Sauce.
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