Recipe courtesy of Marcela Valladolid
Mexican Ricotta Spread with Grilled Tostadas
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 (1-pound) container whole milk requeson, or ricotta cheese
  • 1/2 cup canned pickled jalapenos, carrots and onions, drained and chopped (recommended: La Costena)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 6 white corn tortillas

Directions

In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine. Season with salt and pepper.

Prepare a barbecue or grill pan to medium-high. Arrange the tortillas in a single layer on the grill. Cook until the tortillas are crisp, 5 minutes per side. Serve with the requeson spread.

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