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Mexican Ricotta Spread with Grilled Tortillas

Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
Yield Makes 8 servings (serving size: 1/4 cup ricotta mixture plus 3/4 tortilla)

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

Nutrition 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

How to Make It

  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.