Name: Mushroom Cream Cheese Taquitos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 Tbsp extra virgin olive oil; 8 oz portobello mushrooms (washed, finely chopped); 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp crushed red pepper flakes; 2 Containers (3.5 oz) Prairie Farms Small Batch Onion and Chive Cream Cheese Spreads; 1 Container (5 oz) Prairie Farms Small Batch Small Curd Cottage Cheese; 10 flour tortillas ((8 inches)); Oil for deep-fat frying; chutney ((for serving))

Mushroom Cream Cheese Taquitos

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Cuisine: Mexican

Course: Appetizers

Servings: servings

Ingredients

2 Tbsp extra virgin olive oil
8 oz portobello mushrooms washed, finely chopped
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
2 Containers (3.5 oz) Prairie Farms Small Batch Onion and Chive Cream Cheese Spreads
1 Container (5 oz) Prairie Farms Small Batch Small Curd Cottage Cheese
10 flour tortillas (8 inches)
Oil for deep-fat frying
chutney (for serving)

Instructions

In a deep skillet, heat olive oil to 350°. Add mushrooms; saute 4 minutes. Add oregano, thyme, pepper flakes. Saute until mushrooms are browned, 4 minutes. Cool. Wipe out skillet.
Combine cream cheese and cottage cheese. Fold in mushrooms, mixing well. Spread 3 tablespoons of mushroom mixture on bottom half of each tortilla. Roll up tightly, making sure filling isn't seeping from either end. Secure rolls with toothpicks.
In same skillet, heat oil to 375°. Fry taquitos, a few at a time, until golden brown, 2-4 minutes. Drain on paper towels. When taquitos are cool enough to handle. Discard toothpicks. Serve with chutney.

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