Mexican Ricotta Spread with Grilled Tostadas

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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

  1. In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine. Season with salt and pepper.
  2. 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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