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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, mix the cheese with the chiles, epazote, salt and pepper. | 2. Lightly heat the tortillas on a skillet (comal) to soften them up and so that they are easy to handle. | 3. Near the edge of each tortilla, place a bit of the cheese mixture. Be careful that it does not stick out so it doesn't burn while frying it. | 4. Roll each tortilla forming "taquitos" or "flautas" and hold with toothpicks (to secure it and avoiding it to open while frying). | 5. Heat the oil on a skillet and fry 3 tacos at the time and turn them to get an even golden color. | 6. When you have fried all taquitos, place them over a papel towel to absorb excess oil. | 7. Cut the "taquitos" in 2 or 3 parts and serve them warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	cup	unsalted soft	431.52	7.5392	27.9248	32.1904
serrano chilies	3	teaspoons	minced	-	-	-	-
epazote	3	teaspoons	cut	0.256	0.0595	0.0026	0.0042
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
flour tortilla	12			-	-	-	-
canola oil	4	tablespoons		495.04	0.0	0.0	56.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.