Cheese Flautas with Cilantro Pesto

14 Ratings
  • 5 6
  • 4 4
  • 3 3
  • 2 1
  • 1 0

This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.

Martha Stewart Living, October 2009

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Recipe Summary

prep:
5 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • 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 foodprocessor. Add cilantro, lime juice, and remaining olive oil;pulse until smooth. Season with salt and pepper. Spread somepesto on a softened tortilla; top with cheese. Roll up; placeseam side down. Cover with a damp kitchen towel. Repeat.

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  • 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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Reviews (3)

14 Ratings
  • 5 6
  • 4 4
  • 3 3
  • 2 1
  • 1 0
Martha Stewart Member
11/13/2016
I thought flautas were made with flour tortillas and taquitos were made with corn tortillas.
Martha Stewart Member
10/29/2011
I made this for a dinner party that I gave for my new group of women friends (I've recently relocated) and they said it was fabulous and ate every bite so I don't think they were just trying to make me feel better. I served it with roasted onions and squash laced with chili powder and a green salad with cilantro lime dressing. Oh, and Mexican chocolate cake.
Martha Stewart Member
08/11/2011
I used pine nuts instead of pepitas. My grocery store didn't carry pepitas. My husband I liked these and I would make them again.
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