Lunch: Cheese Flautas with Cilantro Pesto

Crispy corn shells stuffed with gooey cheese make a delicious, easy-to-eat starter for a Mexican-themed feast. Or, serve as a vegetarian main alongside a fresh green salad.

Ingredients

1/4 c. extra-virgin olive oil
2 clove garlic
3/4 c. pepitas (green hulled pumpkin seeds)
1 c. loosely packed cilantro leaves
Juice of 1 lime (about 2 tablespoons)
Coarse salt
Freshly ground pepper
8 corn tortillas
2 c. grated Monterey Jack cheese
1/4 c. peanut oil

Instructions

Heat 2 tablespoons olive oil in a sauté 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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