Mushroom and Goat Cheese Flautas with Mint-Date Dipping Sauce

I got both of these recipes from Tangy Tart Hot & Sweet cookbook by Padma Lashki (host of Top Chef).

Mushroom and Goat Cheese Flautas
2 Tbsp extra virgin olive oil
1/2 cup diced shallots
8 ounces fresh portobello mushrooms, diced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried dill
1/2 tsp crushed rep pepper
Salt
8 ounces feta cheese (I actually used goat cheese, not feta, because the title of the recipe is goat cheese and feta is not that) anyway....
4 ounces ricotta cheese
8 8-inch diameter flour tortillas
Canola oil, for frying
Fresh Mint and Date Dipping Sauce

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

2) In a large bowl, combine the cheeses with the mushroom-shallot mixture.

3) Lay 1 tortilla flat. Spoon 2 heaping teaspoons of mixture in a line across the tortilla, horizontally, near the side closest to you. Roll the nearest end over the mixture and keep rolling until it is the shape of a flute. (You don't have to fold in the sides like a burrito; it will be OK). Press down gently to distribute the mixture throughout the inside. Don't press too hard - you don't want it to seep out of the sides. Close the tortilla using a toothpick as a straight pin (parallel to the flute) to hold shut. Repeat with all tortillas.

4) Place a skillet filled to a depth of 1 inch with canola oil over medium-high heat. When the oil gets hot, turn down the heat to medium and fly the flautas on each side until golden brown. This only takes a minute of two tops, turn each 30 seconds.

When done, place the flauta on a paper-towel-lined plate to drain excess oil. When cool enough, ease out the toothpick, and cut in half. Serve with Fresh Mint and Date Dipping Sauce.

Fresh Mint and Date Dipping Sauce

This is a variation of classic mint chutney, and would be great with lots of other things, including roast pork tenderloin. You can make ahead; it lasts a few days in the fridge.

2 cups fresh mint leaves
3 dried dates, pitted
5 serrano chiles, stem removed
2 Tbsp fresh lemon juice

Put all ingredients in a blender or processor and puress to form a smooth uniform dipping sauce.

The cookbook says this recipe makes 2 1/2 cups of sauce. I don't know, but what I served at the party is all I had, and I would say it was maybe 3/4 cup of sauce. On the other hand, I actually doubled the flauta recipe, and I still had plenty of sauce for dipping even though it was only 3/4 cup.