- l8 ounces ricotta (preferably fresh), at room temperature
- 2 tablespoons chopped fresh cilantro
- 3 cloves garlic, chopped
- Kosher salt
- 1 tablespoon vegetable oil
- 1 white onion, sliced into 1/2-inch-thick rings
- 2 (4-ounce) cans sliced green chile peppers, drained
- 2 bunches fresh spinach (about 1 pound), stemmed
- 1/2 teaspoon ground cumin
- 8 to 12 corn tortillas
- Salsa verde, for serving
Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
Photograph by Antonis Achilleos
Courtesy Food Network Magazine
Recipe courtesy of Aida Mollenkamp