This is a recipe that everyone loves, especially teenagers. It’s a yummy crowd pleaser that’s great to make by the platterful for any party. The flautas are best served hot right out of the pan and with plenty of the dipping sauce. The fresh tortillas will keep in the fridge, as will the cheese, so this is also something you can make spontaneously when a hungry mob shows up.

Serves 8

Ingredients
2 tablespoons extra virgin olive oil
½ cup diced shallots
8 ounces fresh Portobello mushrooms, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried dill
½ teaspoon crushed red pepper
salt
8 ounces feta cheese
4 ounces ricotta cheese
8 8-inch-diameter flour tortillas*
     canola oil, for frying
     Fresh Mint and Date Dipping Sauce (optional)

Directions
1. Over medium-high heat, heat 2 tablespoons of olive oil in a large skillet, toss in the shallots and mushrooms, and sauté for 2 minutes. Add the oregano, thyme, dill, and crushed red pepper, and stir for 3 more minutes. Add a sprinkle of salt and sauté for a few minutes, until the mushrooms are browned. Remove from heat.

2. In a large bowl, combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form to paste.

3. Lay 1 tortilla on a cutting board. Spoon 2 heaping teaspoons of mixture into a line across the tortilla, horizontally, near the side closest to you. Leave about a 1-inch border. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Press down gently as you roll to distribute the cheese mixture throughout the inside of the flute. Be careful not to push too hard; you don’t want it to seep out of the sides. Close the tortilla using a wooden toothpick as a straight pin (not perpendicular, but parallel to the flute) to hold the end of the tortilla shut. Do this will all the tortillas.