Mexican Ricotta Spread with Grilled Tortillas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
15 ounces part-skim ricotta |
1/2 cup pickled jalapeños, carrots, and onions (such as la costeña brand), drained and chopped |
2 tablespoons finely chopped cilantro |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
6 (6-inch) white corn tortillas |
Directions:
1. In a medium bowl, mix ricotta; pickled jalapeños, carrots, and onions; cilantro; salt; and black pepper; set aside. Next, heat a grill pan over medium-high heat. Arrange tortillas in a single layer in the pan (you may need to do this in 2 batches) and cook until the tortillas are crisp, about 4-5 minutes per side. Serve the grilled tortillas with the ricotta spread.
|
|