Requesón Revuelto (Ricotta Scramble with Tomatoes)

Name: Requesón Revuelto (Ricotta Scramble with Tomatoes)ricotta
Total time: PT0D0H0M
Yield: makes 2 1/2 CUPS
Ingredients: 1 ⁄ 4 cup canola oil; 4 serrano chiles, stemmed, seeded, and finely chopped; 1 small white onion, finely chopped; 2 plum tomatoes, cored and finely chopped; 2 1 ⁄ 2 cups ricotta cheese; Kosher salt, to taste; Warm tortillas, for serving

Serves
makes 2 1/2 CUPS

PENNY DE LOS SANTOS

This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.

Ingredients

¹⁄₄ cup canola oil
4 serrano chiles, stemmed, seeded, and finely chopped
1 small white onion, finely chopped
2 plum tomatoes, cored and finely chopped
2 ¹⁄₂ cups ricotta cheese
Kosher salt, to taste
Warm tortillas, for serving

ADVERTISEMENTAD

Instructions

Step 1

Heat oil in a 12″ skillet over medium-high heat. Add chiles and onion, and cook, stirring, until soft, about 4 minutes. Add tomatoes, and cook, stirring, until almost dry, about 6 minutes. Add ricotta, and cook, stirring often, until mixture begins to turn light brown and ricotta is very smooth and thickened, about 20 minutes. Remove from heat and season with salt; serve immediately with tortillas.

Heat oil in a 12″ skillet over medium-high heat. Add chiles and onion, and cook, stirring, until soft, about 4 minutes. Add tomatoes, and cook, stirring, until almost dry, about 6 minutes. Add ricotta, and cook, stirring often, until mixture begins to turn light brown and ricotta is very smooth and thickened, about 20 minutes. Remove from heat and season with salt; serve immediately with tortillas.