Here's your recipe! Mushroom & Goat Cheese Flautas
October 5, 2009 So....I didn't win the recipe contest. But that's ok...
...if you want to know how to make Bruschetta (sooo innovative) I can send you to the magazine site. BUT if you want something creative, savory and downright scrumptious...READ ON!
Mushroom & Goat Cheese Flautas
Recipe makes 8 flautas (Very filling- Serving suggestion: 1 for an appetizer; 2 for an entrée)
· 1 tablespoon butter · 2 tablespoons olive oil · 8 oz crimini mushrooms, diced · 1/3 cup red onion, diced · 1/3 cup red pepper, diced · 1/4 teaspoon each: dried dill, dried oregano, Worsteshire sauce · 1/8 teaspoon each: dried garlic, paprika, ground pepper, salt · 1 tablespoon lemon juice · 2 tablespoons cilantro, chopped · 8 oz goat cheese · 1/3 cup ricotta cheese (or cottage cheese works too!) · 8 flour tortillas (8 inch size) · Oil for frying
Make 'em: 1. Melt butter and olive oil together in a skillet; sauté mushrooms, onion and pepper until slightly soft; add spices (dill through salt) and remove from heat. 2. In a medium bowl, combine goat cheese, ricotta and mushroom mixture. Gently toss in lemon juice and cilantro. 3. Spread two spoonfuls of mixture in a line on a tortilla and roll up from one end to an other, like a small burrito. Make sure not to roll too tightly to prevent mixture from leaking. Secure wrapped tortilla by inserting a toothpick through the middle. Continue with remaining tortillas. 4. In a large skillet, heat about 1/2 inch of vegetable or canola oil to medium heat. Fry flautas in two or three batches, watching closely. Flip when one side has become golden in color (30-60 seconds each side). Drain on paper towels and allow to cool for a couple minutes.
Serving Suggestion: Serve with a sweeter dip such as Pineapple or Mango salsa
Might have to make some again this week, yummmmmy!! :)