Cheese Flautas With Cilantro Pesto Recipes

CHEESE FLAUTAS WITH CILANTRO PESTO

Steps:

• 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.
• 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.

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

CHEESE FLAUTAS W/ CILANTRO PESTO

Steps:

• Heat 2 T olive oil over medium low heat. Cook garlic until golden, about 1 min. Add pepitas, cook, tossing until toasted, about 2-3 mins. Pulse to a paste in food processor. Add cilantro, lime juice, and remaining olive oil. Pulse until smooth. Season with salt and pepper. Spread some pesto on tortilla; top w/ cheese. Roll up; place seam side down. Cover w/ damp kitchen towel. Repeat for all tortillas Heat peanut oil in skillet until shimmering. Fry flautas in 2 batches, seam side down 1 min. Using tongs, roll to brown evenly, cooking 1 min more. Drain on paper towels.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Combine the chicken, cheese and cumin in a small bowl.
• Place about 1/4 of the chicken mixture on each tortilla.
• Top with 1 tablespoon salsa.
• Roll tightly and secure with a toothpick; brush with oil.
• Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
• Remove toothpicks and serve with guacamole and sour cream if desired.