Place a large skillet over medium-low heat with 2 tablespoons oil. Once hot, add the poblano peppers, onion and mushrooms. Cook, stirring occasionally, until the onion starts to become translucent, about 6 to 8 minutes. Stir in the garlic and spices and cook for an additional 2 minutes. Remove from the heat and taste the filling and adjust seasoning accordingly, adding more salt or pepper if needed.

Warm the tortillas for a few second on each side to make them pliable. You can either do this on a hot dry skillet, on the gas burner itself, or in the microwave for a few seconds.

Heat 1/2-inch of vegetable oil in a large skillet over medium-low heat. Fill each tortilla with a slice of cheese, and about 1 tablespoon of the sautéed poblano and onion mixture. Roll tightly and seal with a toothpick or two. Working with a few at a time, carefully place them seem side down into the hot oil and fry for 2 to 3 minutes on each side until golden brown. Transfer to a pate lined with paper towels and continue frying the rest.

To assemble, arrange the flautas on a platter, then top with lettuce, onion, radish and serrano, if using. Crumble the queso fresco over the flautas and finish of with a drizzle of crema Mexicana and avocado salsa. Serve immediately and enjoy!