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
How to Make It
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.