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Pan-Fried Mushroom and Cheese Flautas
tablespoons butter or margarine
medium onion, chopped
medium red bell pepper, chopped
cloves garlic, finely chopped
package (8 oz) fresh mushrooms, chopped
teaspoon dried oregano leaves
(6-inch) Old El Paso™ flour tortillas (from 8.2-oz package)
cups finely shredded pepper Jack cheese (6 oz)
tablespoons vegetable oil
Sour cream, if desired
Guacamole, if desired
In 10-inch skillet, melt butter over medium-high heat. Add onion, bell pepper and garlic; cook and stir 2 minutes. Add mushrooms, oregano and salt; cook and stir 2 to 4 minutes or until onion and bell pepper are tender.
With slotted spoon, top each tortilla with mushroom mixture. Sprinkle each with cheese. Roll up tightly; secure with toothpick.
Wipe skillet clean with paper towel. Add oil to same skillet; heat over medium heat until hot. Add flautas; cook 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted. Remove toothpicks before serving. Serve with sour cream and guacamole.
Meaning "flute" in Spanish, a flauta is a filled tortilla rolled into a thin, flute-like tube.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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