1. Heat olive oil in a large skillet on a medium high. Toss in shallots and mushrooms; saute for 2 minutes. Add oregano, thyme, dill, and red pepper; stir for 3 minutes. Sprinkle in salt and saute until mushrooms are browned. Remove from heat.
2. In a large bowl, combine cheeses with the sauteed mixture; stir well to form a paste.
3. Lay out tortilla. Spoon 2 heaping teaspoons of mixture in a horizontal line across the tortilla near the bottom, leaving a 1 inch border. Roll up the tortilla while pressing gently to evenly distribute the mixture inside. Pin each flauta closed with a horizontal toothpick. Repeat with all tortillas.
4. Fill a skillet with 1 inch canola oil; heat over medium-high. When hot (test oil with a tortilla piece-if it bubbles and sizzles, it's ready), turn heat down to just lower than medium and fry flautas for 1 to 2 minutes, turning every 30 seconds, until golden brown. When done, place on paper towels to drain excess oil. Once they're cool enough to touch, ease out toothpicks and cut in half at an angle before serving.
In a blender puree all ingredients to form a smooth, sauce. Will keep for 2 to 3 days in fridge.
Great with chai tea or mango yogurt parfait, and plum salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 31.1mg||10 %|
|Sodium 910.1mg||31 %|
|Potassium 593.2mg||16 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 54.1g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 396
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