Huazontle and Ricotta Quesadilla
The Huazontle and Ricotta Quesadilla recipe is a traditional Mexican preparation, a delicious stew of huazontle in tomato broth with ricotta. Very simple to prepare and with all the homemade flavor you love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 package Tía Rosa® Tortillinas® whole grain
- 100 grams requesón
- 3 huauzontles
- 1 bunch fresh cilantro
- 2 guajillo chiles
- 3 Roma tomatoes
- 1/2 onions
- 2 cloves garlic
Preparation
10 mins
30 mins
Low
- Blanch the huazontles in boiling water with a handful of sea salt.
- Clean the branches of the huazontles from top to bottom.
- Roast the tomatoes, garlic, and onion on a griddle.
- Remove seeds and veins from the chiles.
- Soak the chiles in hot water.
- Blend the roasted vegetables and chiles.
- Fry the sauce and season to taste.
- Add the huazontle when the sauce starts to boil.
- Heat a Tortillina® Tía Rosa® Whole Grains on a griddle.
- Add a tablespoon of the huazontle stew and a little ricotta.
- Fold in half and heat the other side.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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