Here are two recipes for snacks from my new cookbook Tangy, Tart Hot and Sweet, to be published in September of this year. They are really easy to make.
Mushroom and Goat Cheese Taquitos with Mint and Date Dipping Sauce 3 tablespoons extra virgin olive oil 1/2 cup chopped shallots 8 ounces fresh Portobello mushrooms, diced 1 teaspoon oregano 1 teaspoon thyme 1/2 teaspoon crushed red pepper 8 ounces feta cheese 4 ounces ricotta cheese 8 8-inch diameter flour tortillas Canola oil, for frying salt
Taquitos 1. Over medium high heat, heat olive oil in a large skillet. Toss in the shallots and after 2 minutes add the mushrooms. Saute for 2-3 minutes. Add the oregano, thyme and red pepper; 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 feta and ricotta cheeses with the sauteed mushrooms, mixing well to form a paste. 3. Lay one tortilla flat on a cutting board. Spread two heaping tablespoons of mixture into a line across the tortilla, horizontally, near the end closest to you. Roll 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 letting it seep out of the sides. 4. Secure the tortilla closed 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 with all the tortillas.* 5. Place a large skillet filled to a depth of one inch with Canola oil over medium high heat. When the oil gets hot, turn the heat down to just lower than medium and fry the taquitos on each side until golden brown. This should take no more than 1-2 minutes total; turn to brown each side every 30 seconds. 6. When done, immediately place the taquitos on paper towels to drain excess oil. When cool enough to touch, carefully ease out the toothpicks before serving. 7. Each taquito can be cut in half on an angle to serve, as they are quite filling (this also makes it easier to remove the toothpick). Serve with fresh mint and date dipping sauce. *Using tortillas that are room temperature or slightly warm are easier to manipulate the toothpicks into. So if you keep tortillas in the fridge, take them out enough in advance.
Dipping Sauce 2 cups fresh mint leaves 3 dried dates, pitted and chopped 5 serrano chilies, stems removed 2 tablespoons freshly squeezed lemon juice Put all the ingredients in a blender or processor and puree to form a smooth uniform dipping sauce. A tablespoon of water can be added to blend if needed. It will keep for 2-3 days in the fridge. Makes about 2 1/2 cups.