Cheese Flautas with Cilantro Pesto Recipes

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, sliced
• 3/4 cup hulled pumpkin seeds
• 1 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper
• 8 corn tortillas
• 1 1/2 cups grated Monterey Jack cheese
• 1/4 cup peanut oil
• Salsa

Directions

1. Warm a skillet over medium heat. Lay the tortillas in the pan just long enough to loosen them up, a few seconds on each side, then put them aside.
2. Add 2 tablespoons of the olive oil to a skillet over medium low heat. Stir in the garlic and cook for 1 minute. Add the pumpkin seeds and toast them for 2 to 3 minutes, until they take on some color. Transfer the mixture to a food processor with the cilantro, lime juice, and remaining olive oil, then blend until smooth.
3. Spread about a tablespoon of pesto on each tortilla. Add cheese to each one, then roll the tortillas tightly and set them on a plate with the seam facing down.
4. Heat the peanut oil in a skillet over medium heat. Add 4 of the rolled tortillas, seam side down, and cook for a minute. Turn them over and cook for another minute, then move them to a paper towel to drain. Cook the remaining tortillas the same way.
5. Serve with the salsa you like best.