Cheese Tacos in Blue and White Tortillas


Slideshow: Satisfying Vegetarian Recipes


  • Servings: 6

Related Video

More Videos
How to Make Fresh Grated Pasta


  • 2 pounds farmer's cheese or ricotta, crumbled
  • 1/2 cup yogurt
  • 1/2 cup cream
  • 1/2 cup onion, finely chopped
  • 1/3 cup epazote, minced
  • 1-2 tablespoons serrano chile, finely chopped
  • Salt and black pepper
  • 24 fresh blue and white corn tortillas (16 inches each), or 48 tiny tortillas
  • Salsa for serving

How to make this recipe

  1. Combine the cheese, yogurt and cream in a medium bowl. Add the chopped onion, epazote and serrano chile and mix well. Season to taste with salt and pepper.

  2. Spoon the mixture evenly over a tortilla. Cover with another tortilla as if you were making a sandwich. Repeat until all ingredients are used. Heat on a comal or griddle before serving.

Contributed By Published May 2013

494326 recipes/aspen-2004-cheese-tacos-in-blue-and-white-tortillas 2013-12-06T23:16:20+00:00 Patricia Quintana barbecue-cookout|cocktail-party|latin-american|mexican|appetizers-starters|6|fast|make-ahead|vegetarian|weeknight-dinner|lunch may-2013,patricia quintana,cheese tacos,classic tacos,mexican tacos,blue tortillas,white tortillas,vegetarian tacos recipes,aspen-2004-cheese-tacos-in-blue-and-white-tortillas 494326

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5