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Mexican, Sides | |
| 1 (1-pound) container whole milk requeson, or ricotta cheese 1/2 cup canned pickled jalapenos, carrots and onions, drained and chopped (recommended: La Costena) 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1 teaspoon ground pepper 6 white corn tortillas | |
| In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine. Season with salt and pepper. Prepare a barbecue or grill pan to medium-high. Arrange the tortillas in a single layer on the grill. Cook until the tortillas are crisp, 5 minutes per side. Serve with the requeson spread. | |
Unrated | |
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