Vegetable and Pork Flautas

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

10 servings, 2 flautas each

Ingredients:

Butter-flavored cooking spray3/4 pound boneless pork loin chops, diced
8 ounces mushrooms, chopped
1/2 cup chopped onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
10 98% fat-free flour tortillas (8 inches each)
1 1/2 cups shredded light Mexican cheese blend (4.5g fat per 1/4 cup)

Directions:

1. Spray a large skillet with butter-flavored spray. Saute pork over medium-high heat until pink almost disappears. Add next 9 ingredients (mushrooms through rosemary). Saute until vegetables are cooked and juice from pork evaporates. Remove from heat.

2. Spray one side of a tortilla with butter-flavored spray. Turn tortilla over and spread approximately 1/4 cup pork mixture down center of tortilla. Top with approximately 2 tablespoons cheese. Roll up tightly and secure with toothpicks. Repeat with remaining ingredients.

3. Turn on broiler. Place tortillas on baking sheet. Broil with the oven door slightly ajar for approximately 2 1/2 minutes or until the tortillas are lightly toasted. Turn flautas over; broil 2 1/2 minutes. Cut each flauta in half. Serve garnished with fat-free sour cream and salsa, if desired.

Nutrition Facts:

182 calories, 19g carbohydrate, 16g protein, 5.4g fat,
2.2g saturated fat, 30mg cholesterol, 2.6g fiber, 446mg sodium

Source:

Original recipe by Janet Potts, RD, LD