Sunday, October 4, 2009
Flautas are crispy, corny and very satisfying under a mountain of shredded lettuce, tomato, and a bit of sour cream. This recipe from Martha's October issue is a very interesting alternative to bland chicken or ground beef fillings that I've tried before. It is based on pepitas, or roasted pumpkin seeds. I couldn't these in the international section, but I did find them with the specialty nuts in the produce area. They get ground up with cilantro and are very nutty and satisfying as a filling with some monterey jack cheese. I didn't do the lettuce in this picture but it would have been even better that way.