Crispy Cheese Flautas With Cilantro Pumpkin Seed Pesto Recipe

About this recipe

These vegetarian flautas are filled with a flavorful cilantro pumpkin seed pesto and melted Monterey Jack cheese, then pan-fried to golden perfection. Serve them with your favorite salsa for a satisfying dinner.

Ingredients

• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 100 G Jumbo Garlic 100g
• 125 g Roasted Pumpkin Seeds - Indian Snacks 125 Gm (4.40 Oz)
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 300G Doritos Mild Salsa Sharing Dip 300g
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Heat a skillet over medium heat. Warm each corn tortilla for a few seconds on each side until pliable, then set aside.
2. 2. In the same skillet, heat 2 tablespoons of rapeseed oil over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. 3. Add the pumpkin seeds to the skillet and toast them for 2-3 minutes, stirring frequently, until they are golden brown. Transfer the garlic and pumpkin seeds to a food processor.
4. 4. Add the lime juice and the remaining rapeseed oil to the food processor. Blend until smooth to create the pesto.
5. 5. Spread about 1 tablespoon of the pumpkin seed pesto onto each warmed tortilla.
6. 6. Roll each tortilla tightly and place them seam-side down on a plate to hold their shape.
7. 7. Heat the peanut oil in a skillet over medium heat. Place 4 rolled tortillas seam-side down in the hot oil and cook for 1 minute on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Repeat with the remaining tortillas.
8. 8. Serve the crispy flautas warm with your favorite salsa on the side.