REQUESON REVUELTO A LA MEXICANA
Ricotta Scrambled with chiles, onions and Requeson cheese.. Requeson is a fresh, mild, curd like cheese similar to ricotta. Used in fillings and desserts. If you can't find Requeson you can substitute ricotta cheese.
Provided by AlainaF
Categories Mexican
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan, add the onion and fry gently without browning for about 2 minutes.
- Add the ricotta and salt and keep stirring turning over for bout 3 minutes.
- Add the tomato sauce and continue cooking over medium heat, stirring almost constantly, until most dry and when turned with a spoon the mixture comes way cleanly for the surface of the pan 4-5 minutes.
- Serve immediately with corn tortillas.
Nutrition Facts : Calories 137.6, Fat 13.8, SaturatedFat 1.1, Sodium 4, Carbohydrate 3.8, Fiber 1.1, Sugar 2.3, Protein 0.8
TAQUITOS NORTEñOS DE REQUESON (NORTHERN CHEESE TAQUITOS)
I haven't tried this myself but it actually looks so good and easy to make! Requeson is a loose, ricotta-like cheese used to make cheese spreads in several Latin American countries and in Brazil. This variety is most often sold in the markets wrapped in fresh corn husks. A mild, unsalty ricotta can be substituted for requesón. (from answers.com) Although I'm not from Mexico, I live here and I got this magazine that has Mexican recipes. I totally LOVE mexican food! I hope they are good...at least they look promising...
Provided by Vanessa
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix the cheese with the chiles, epazote, salt and pepper.
- Lightly heat the tortillas on a skillet (comal) to soften them up and so that they are easy to handle.
- 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.
- Roll each tortilla forming "taquitos" or "flautas" and hold with toothpicks (to secure it and avoiding it to open while frying).
- Heat the oil on a skillet and fry 3 tacos at the time and turn them to get an even golden color.
- When you have fried all taquitos, place them over a papel towel to absorb excess oil.
- Cut the "taquitos" in 2 or 3 parts and serve them warm.
Nutrition Facts : Calories 405.2, Fat 21, SaturatedFat 2.7, Sodium 611.4, Carbohydrate 46.4, Fiber 2.9, Sugar 1.8, Protein 7.5
BEAN & CHEESE TAQUITOS W/ GUACAMOLE
I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.
Provided by D7591
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make guacamole first by combining all ingredients except sour cream.
- Mash and stir until only small lumps of avocado remain.
- Garnish with sour cream piled in the center and refrigerate until ready to use.
- Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
- Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
- Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
- Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
- Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
- Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
- Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
- Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
- Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
- Serve hot with guacamole.
CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY
Here's what you need: ground beef, white onion, garlic, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded chicken, tomato, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded parmesan cheese, shredded mexican cheese blend, lime wedge, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 16 taquitos
Number Of Ingredients 22
Steps:
- In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
- In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
- In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
- Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
- Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
- Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
POTATO CHEESE TAQUITOS
We ate this growing up and my sister in law that's vegetarian loves them too. You don't even miss the beef, or you can add it along with the rest of the ingredients if you'd like. Also a favorite with my kids!
Provided by Mrs Bebe
Categories Low Protein
Time 30m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- peel and cut potatoes into small squares then boil with salt until tender.
- drain potatoes and then add sour cream and cheese and mix all together as if making mash potatos. They should be thick and a little chunky. Check the taste to make sure it's enough salt or you may also add a little garlic salt. Set aside and start on tortillas.
- warm tortillas on a skillet or in microwave just to soften and keep them warm either in a plastic bag or in a tortilla warmer.
- Scoop some of the potato mix onto your tortilla and you can either roll the tortillas or you can fold them in half. The potato makes the tortilla stick together or if you'd like you can hold with a toothpick.
- Lastly warm the oil and fry your taquitos until gold and crisp. Then drain the oil of the taquitos by placing them on a cookie sheet lined with paper towels for a few minutes.
- VOILA! Just add all the topings over your taquitos and enjoy!
Nutrition Facts : Calories 189.7, Fat 16.1, SaturatedFat 2.8, Cholesterol 4.1, Sodium 334.5, Carbohydrate 10, Fiber 1.2, Sugar 0.5, Protein 2.1
CHICKEN LIME TAQUITOS
These are absolutely to die for!!! They are not your ordinary taquitos. They're so good, I don't even use guacamole with them, although some still prefer them that way. Remember to get all your veggies in long thin strips. Time includes marinating.
Provided by Charmie777
Categories Lunch/Snacks
Time 3h15m
Yield 18 taquitos
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
- Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
- Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
- To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
- Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
- Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
- Drain well.
- Serve with guacamole, sour cream, and or salsa.
Nutrition Facts : Calories 163.7, Fat 7.5, SaturatedFat 2, Cholesterol 34.1, Sodium 276.9, Carbohydrate 11.6, Fiber 1.7, Sugar 0.4, Protein 12.5
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
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