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 medium-low.
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 heat 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.