A Mouth-watering Meatless Mexican Meal

Since my husband and I simply adore Mexican cuisine, I am always on the lookout for more recipes to add to my collection of five-star Mexican meals. I came across this recipe in the June 2001 issue of Pillsbury Classic Cookbooks, and it looked like one to try. Since the flautas contain mushrooms and cheese and are fried, I thought that this recipe might do well in the ratings in our household.

Turns out that I thought right. These were simply delicious! My husband loved them without the sour cream and guacamole. They were wonderfully cheesy and ooey, gooey good. This is a super meatless meal that I’ll be making for years to come. Cheese and Mushrooms Flautas earn a solid five stars in our book.

On the side, I served up some Red Potatoes with Garlic and Cilantro. This flavorful potato side dish proved a quick and easy accompaniment and will become a frequent side to our favorite Mexican dishes. We gave it four stars.

Have a good week and good eating!
Allison

Cheese and Mushroom Flautas

Makes 4 servings

Ingredients:
2 Tbsp. margarine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1 (8-oz.) pkg. fresh mushrooms, chopped
1 tsp. dried oregano leaves
¼ tsp. salt
8 (6-inch) flour tortillas
6 oz. (1-1/2 cups) finely shredded hot pepper Monterey Jack cheese
2 Tbsp. oil

Preparation:
Melt margarine in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook and stir 2 minutes. Add mushrooms, oregano and salt; cook and stir 2-4 minutes or until onion and bell pepper are tender. With a 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 4-6 minutes or until filling is hot and tortillas are toasted, turning occasionally. Remove toothpicks before serving. If desired, serve with sour cream and guacamole.

Red Potatoes with Garlic and Cilantro

Makes 4 servings

Ingredients:
8 to 10 small red potatoes, unpeeled and quartered
2 Tbsp. butter or margarine
3 garlic cloves, minced
½ tsp. Nature’s Seasoning
¼ cup chopped fresh cilantro

Preparation:
Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Cook over medium-high heat for 8-10 minutes or just until tender. Drain in colander or strainer. In same saucepan, melt butter over medium heat. Add garlic; cook and stir 2-3 minutes or until tender. Add potatoes, Nature’s Seasoning and cilantro; toss to coat.

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