Cheese and Pepper Flautas

2 tbsp Vegetable oil, plus more for frying
2 Poblano peppers, sliced lengthwise
5 oz Cremini mushrooms, chopped
½ Yellow onion, sliced
3 cloves Garlic, thinly sliced
¼ tsp Kosher salt
¼ tsp Ground black pepper
¼ tsp Ground coriander
¼ tsp Ground cumin
8 oz Panela cheese, cut into 4-inch strips, ½ inch in thickness
12 Corn tortillas
Diced Onions, shredded lettuce, sliced radish, sliced serranos, queso fresco and crema Mexicana for serving

Heat 2 tbsp vegetable oil in a large skillet over medium-low heat.
Once it starts to sizzle, add the poblanos, mushrooms and onion and cook until the onion becomes translucent, 6 – 8 minutes.
Add the garlic and spices, cook for an additional 2 minutes and remove from heat.
Heat the tortillas in the microwave for 30 to 45 seconds.
Heat 1⁄2 inch of vegetable oil in a large skillet over medium-low heat.
Once it starts to sizzle, take a tortilla and add about 1 tbsp of the sautéed poblano and onions, then add two strips of the panela cheese. Roll tightly and place in the skillet seam side down and fry for 2 – 3 minutes on each side until golden brown. Repeat with the remainder of the tortillas.
Arrange the flautas on a plate and top with lettuce, onion, radish and serrano. Crumble queso fresco over the flautas and finish with a drizzling of crema Mexicana.

Recipe adapted from ChicanoEats.com