2 tablespoons butter or margarine 1 medium onion, chopped 1 medium red bell pepper, chopped 2 cloves garlic, finely chopped 1 package (8 oz) Green Giant® 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
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.
1 Serving: Calories 470 (Calories from Fat 270); Total Fat 30g (Saturated Fat 14g); Cholesterol 55mg; Sodium 790mg; Total Carbohydrate 33g (Dietary Fiber 3g); Protein 17g % Daily Value: Vitamin A 30%; Vitamin C 35%; Calcium 40%; Iron 10% Exchanges: 1 Starch, 1 Other Carbohydrate, 2 High-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 2