Ricotta Flautas

Mauricio Eggleton
This ricotta flautas recipe is an easy and economical dish that your whole family will love, as it has a spicy kick from the habanero and a delicate flavor of epazote.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups requesón
  • 5 leaves epazote, finely chopped
  • 1 cup onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 10 tortillas for flutes
  • 2 Habanero chiles, roasted
  • 3 avocados
  • 1/2 cups cilantro leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper
  • 1 cup sour cream, for serving
  • 100 milliliters lime juice, for serving
  • 1 red onion, in strips, for serving
Preparation
25 mins
25 mins
Low
  • Heat oil in a skillet and cook chopped onion, minced garlic, and finely chopped epazote for 3 minutes.
  • Add the ricotta after 3 minutes and turn off the heat, mixing all the ingredients. Let it cool for 5 minutes.
  • Fill the tortillas for the flautas with the ricotta filling and secure well with a wooden toothpick so that the flautas do not open when frying.
  • Fry the ricotta flautas in hot oil and once ready, remove excess grease with paper towels.
  • For the sauce: blend the avocado pulp, cilantro, cream, roasted habanero, garlic powder, onion powder, and lime juice.
  • Serve the ricotta flautas with the avocado sauce, red onion, and fresh cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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