Ingredients Weight Measure
Ricotta cheese 2 cups
Parmesan cheese 4 Tbsp.
Salt 1-1/4 tsp.
Garlic, granulated 2 Tbsp.
Mozzarella cheese 1 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Tomato basil tortilla shells 5 ea.
Cilantro, chopped, for garnish 2 tsp.

Cream Salsa Sauce

Ingredients Weight Measure
Heavy cream 2-1/2 cups
Tomato salsa, medium 2-1/2 cups
TABASCO® brand Original Red Sauce 2-1/2 Tbsp.


  1. In a small bowl mix ricotta cheese, Parmesan cheese, salt, garlic, mozzarella cheese and TABASCO® Sauce and mix well.
  2. To prepare Cream Salsa Sauce, in a small saucepan, reduce heavy cream by 1/3; add salsa and TABASCO® Sauce. Allow to simmer on low heat for 3 minutes.
  3. Portion cheese mixture on top of tortilla shells with about 1/2" cheese.
  4. Roll the filled tortilla shell with seam on bottom. Place in baking pan, top with cream salsa sauce and wrap well.
  5. Bake at 375°F for 20-25 minutes. Garnish with chopped cilantro and serve.

Yield: 5 servings