- 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.