Mexican Ricotta Spread With Grilled Tortillas

Mexican Ricotta Spread With Grilled Tortillas Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


  • 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.

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

Nutritional Information

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

Good to Know

Marcela Valladolid is the host of Food Network’s Mexican Made Easy and the author of two cookbooks.