Mexican Ricotta Spread with Grilled Tortillas

Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


Makes 8 servings (serving size: 1/4 cup ricotta mixture plus 3/4 tortilla)

Nutritional Information

Calories 125
Fat 5 g
Satfat 2.9 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 8 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 18 mg
Iron 1 mg
Sodium 313 mg
Calcium 190 mg


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


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.

Marcela Valladolid,


October 2011
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