In a small bowl, mix together cheeses, garlic, lime zest, chili powder, pepper flakes and cilantro until blended. Seal and refrigerate at least 1 hr or until firm.

With a small melon baller, scoop out small avocado balls a few at a time. (they don’t have to be perfect spheres). Make a small flat circle using ~1½ tsp cheese mixture and wrap around each avocado ball. Roll each in pumpkin seeds to coat and seal outside.

Place balls on a waxed paper-lined baking sheet. Should make ~24 balls.

Refrigerate until serving.

Just before serving, insert pretzel sticks.