Ingredients Weight Measure
Artichoke hearts, cooked and chopped 2 cups
Purple potatoes, cooked and smashed 2 cups
TABASCO® brand Habanero Sauce 1/4 cup
Queso fresco 4 oz.
Kosher salt 2 tsp.
Flour tortillas (6-in. diameter) 4 ea.
Enchilada sauce, hot 12 oz.
Iceberg lettuce, shredded 2 cups
Pico de gallo 1 cup


  1. Combine artichoke hearts, smashed potatoes, TABASCO® Habanero Sauce and queso fresco; mix and season with salt.
  2. Place one-quarter of the mixture into each of the 4 tortillas; roll and place on a plate lined with enchilada sauce. Serve warm. Garnish with shredded lettuce and pico de gallo.

Yield: 2 servings