Spinach and mushroom are a classic veggie filling for so many things, like your classic omelet, but these flautas really make the earthy spinach and umami mushrooms sing together. Two cheeses, cheddar inside and queso fresco outside, make their own unique harmony. Chipotle mayonnaise drizzled over, fresh tomatoes on top… this is almost too much “music” for one delicious dinner.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Thinly slice mushrooms.
Coarsely chop spinach.
Mince cilantro, leaves and stems.
Core tomato and cut into ¼" dice.
Combine sour cream and chipotle mayonnaise (to taste) in a mixing bowl. Refrigerate until plating.
In another mixing bowl, combine tomatoes, cilantro, and a pinch of salt and pepper. Set aside.
Make the Filling
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.
Add spinach and cook until wilted, 1-2 minutes.
Stir in chile and cumin rub and a pinch of salt. Remove from burner.
Wipe pan clean and reserve.
Fill the Flautas
Place tortillas on a clean work surface. Divide cheddar-jack cheese evenly among tortillas on half the tortilla. Top cheese with filling.
Roll tortillas and place seam side down.
Cook the Flautas
Return pan used cook filling to medium heat and add 1 Tbsp. olive oil.
Place flautas in pan, seam side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, serving flautas on chipotle cream and topping with marinated tomatoes and queso fresco. Bon appétit!
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