Ricotta Scramble with Tomatoes (Requeson Revuelto)

 

Ricotta Scramble with Tomatoes (Requeson Revuelto)

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

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

Instructions

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.