Mexican Ricotta Spread with Grilled Tostadas

• 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

1. In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine.
2. Season with salt and pepper.
3. Prepare a barbecue or grill pan to medium-high.
4. Arrange the tortillas in a single layer on the grill.
5. Cook until the tortillas are crisp, 5 minutes per side.
6. Serve with the requeson spread.

milk requeson, pickled jalapenos, fresh cilantro, salt, ground pepper, white corn tortillas

Taken from www.foodnetwork.com/recipes/marcela-valladolid/mexican-ricotta-spread-with-grilled-tostadas-recipe.html (may not work)