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Prep 30min
Total30min
Servings4
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Ingredients
2
tablespoons butter or margarine
1
medium onion, chopped
1
medium red bell pepper, chopped
2
cloves garlic, finely chopped
1
package (8 oz) fresh mushrooms, chopped
1
teaspoon dried oregano leaves
1/4
teaspoon salt
8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1 1/2
cups finely shredded pepper Jack cheese (6 oz)
2
tablespoons vegetable oil
Sour cream, if desired
Guacamole, if desired
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Steps
1
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.
2
With slotted spoon, top each tortilla with mushroom mixture. Sprinkle each with cheese. Roll up tightly; secure with toothpick.
3
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.
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Meaning "flute" in Spanish, a flauta is a filled tortilla rolled into a thin, flute-like tube.
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