Cheese Flautas with Cilantro Pesto
- serves 3 -
Adapted from Martha Stewart.
1/4 cup extra-virgin olive oil
2 garlic cloves, sliced
3/4 cup hulled pumpkin seeds
1 cup fresh cilantro, chopped
2 tablespoons lime juice
salt and pepper
8 corn tortillas
1 1/2 cups grated Monterey Jack cheese
1/4 cup peanut oil
1. Place a skillet over medium heat. Soften the tortillas on the skillet for a few second each side. Set aside. Pour 2 tablespoons of the olive oil into a skillet set over medium low heat. Add the garlic and cook for 1 minute. Then add the pumpkin seeds and cook for 2 to 3 minutes, until browned. Scrap into a food processor along with the cilantro, lime juice, and the rest of the olive oil. Process until smooth.
2. Place a tablespoon or so of the pesto onto each tortilla. Sprinkle each with the cheese. Roll up the tortillas, and place them seam side down on a plate.
3. Pour the peanut oil into a skillet set over medium heat. Place 4 our of the tortillas seam side down in the oil. Cook for a minute and then flip. Cook for another minute, and then drain on a paper towel. Repeat with the other tortillas.
4. Serve with salsa of your choice.