Name: Ricotta Flautas
Prep time: 50 min
Cook time: 25 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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

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.

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