I hope you had a good weekend. Ours was filled with Saturday soccer games, a piano recital, a Cinco de Mayo party, and some family room progress.
Since I knew the schedule was tight for this past weekend, I wanted to select something fast and easy to take to my friend's Cinco de Mayo party.
I've made these cheese flautas before, following the recipe exactly. This time around I modified it a bit, but got just as good results. And if you remember, Martha's my go to gal.
(I wanted to get a photo, but they were gobbled up too fast!)
Recipes modified from Martha Stewart
- 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 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.
- I minced my garlic, since I had my press handy and it goes in the food processor anyway.
- I softened my tortillas by placing them in the microwave for 30 seconds. The tortillas will likely split if not softened first. (I don't have a gas stove this time around, so I didn't lightly toast them either.)
- I used canola oil to fry, instead of peanut oil.
- I used a Mexican blend of cheese, instead of just Monterey Jack.
- 1 cup long-grain white rice
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
I cooked my rice in my rice cooker, then add the cilantro sauce. You can add more or less depending on how subtle you want the cilantro/lime flavor of your rice.
I more than doubled each recipe, about 2.5 since I knew this would be a large group.
How about you? Was your weekend jam packed as well? Or slow and relaxing?