Mexican Ricotta Spread with Grilled Tortillas

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

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 8g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 18mg
  • Iron: 1mg
  • Sodium: 313mg
  • Calcium: 190mg

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

Preparation

  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.
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