Saturday, March 27, 2010

Cheese Flautas with Cilantro Pesto

I couldn't get these flautas to roll up without lightly frying the tortillas first. So, they were a delicious, greasy mess!

1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
3/4 cup pepitas (green hulled pumpkin seeds)
1 cup loosely packed cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)
Coarse salt and freshly ground pepper
8 corn tortillas (6-inch), softened by moistening and lightly toasting over a gas burner (turn with tongs)
2 cups (6 ounces) grated Monterey Jack cheese
1/4 cup peanut oil


Heat 2 tablespoons olive oil in a saute pan over mediumlow. Cook garlic until golden, 1 minute. Add pepitas; cook, tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a food processor. Add cilantro, lime juice, and remaining olive oil; pulse until smooth. Season with salt and pepper. Spread some pesto on a softened tortilla; top with cheese. Roll up; place seam side down. Cover with a damp kitchen towel. Repeat.
Heat peanut oil in a medium skillet over medium until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

1 comment:

The McFarlane Family said...

Oh yum! Just wanted to thank you for your blog. I help people with meal planning from time to time and it always comes in handy to so easily send them a good variety of recipes.


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