Over medium heat, heat olive oil in a large skillet. Toss in shallots and mushrooms and sauté for 2 minutes. Add oregano, thyme, dill and stir for 3 minutes. Add a sprinkle of salt and sauté until mushrooms are brown. Remove from heat. In a large bowl combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form a paste.
Lay one tortilla flat on a cutting board. Spoon two heaping teaspoons of mixture into a line across the tortilla. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Close the tortilla using a wooden toothpick as a straight pin to hold the tortilla shut. Do the same for remaining tortillas.
Place a skillet filled to a depth of 1 inch with canola oil over medium high heat. When the oil gets hot, turn the heat down to medium and fry the flautas on each side until golden brown. This should take no more than 1 to 2 minutes total. When done place in paper towel to drain excess oil. When cool enough to touch, carefully ease out toothpicks and serve.
Put all ingredients in a blender or processor and puree to form a smooth uniform dipping sauce. Will keep for 2-3 days in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.