Taquitos Norteños De Requeson (Northern Cheese Taquitos)

Total Time
15mins
Prep 5 mins
Cook 10 mins

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...

Ingredients Nutrition

  • 1 cup requeson cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup unsalted ricotta cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup soft cream cheese (any soft spreadable white cheese, since requeson is not available in many places)
  • 3 teaspoons serrano chilies, minced
  • 3 teaspoons epazote, finely cut (you can substitute it with cilantro or parsley)
  • 1 dash salt
  • 1 dash pepper
  • 12 flour tortillas
  • 4 tablespoons canola oil

Directions

  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.