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Cheese Flautas with Cilantro Pesto

Cheese Flautas with Cilantro Pesto

Martha Stewart Living, October 2009 http://www.marthastewart.com/354139/cheese-flautas-cilantro-pesto
4
Rated
80100(3)3
  • Prep Time 5 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. 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.
  2. 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.

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