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


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

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

125 calories; fat 5g; saturated fat 2.9g; mono fat 1.4g; poly fat 0.4g; protein 8g; carbohydrates 13g; fiber 1g; cholesterol 18mg; iron 1mg; sodium 313mg; calcium 190mg.