Directions

1. 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.
2. 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.