PAN-FRIED MUSHROOM AND CHEESE FLAUTAS

Pan-Fried Mushroom and Cheese Flautas image

A Southwestern skillet entree is a mere 30 minutes away!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

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 (6-inch) Old El Paso™ flour tortillas (from 8.2-oz package)
1 1/2 cups finely shredded pepper Jack cheese (6 oz)
2 tablespoons vegetable oil
Sour cream, if desired
Guacamole, if desired

Steps:

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.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 2 g