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.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!