Ricotta and red onion tortillas

How to make Ricotta and red onion tortillas recipe

Serves 1

Preparation time 10 minutes, Cooking time 4–5 minutes

Ingredients:
40 g (1½ oz) ricotta cheese
½ red onion, thinly sliced
1 tomato, finely chopped
¼ green chilli, deseeded and finely chopped
1 tablespoon chopped fresh coriander
2 small soft flour tortillas
olive oil, for brushing

Method:
Mix together the ricotta, onion, tomato, chilli and coriander in a bowl.

Heat a ridged griddle pan until hot. Brush the tortillas with a little oil, add to the pan and cook very briefly on each side.

Spread half the ricotta mixture over one half of each tortilla and fold over the other half to cover. Serve immediately with a green salad.

For Mexican quesadillas, mix together ½ cored, deseeded and chopped red pepper, 1 finely sliced spring onion, 25 g (1 oz) grated Cheddar cheese, 3 pieces of drained jalapeño pepper from a jar and 1 tablespoon chopped fresh coriander in a bowl.

Spread the mixture on 1 tortilla and place the other tortilla on top. Place in a nonstick frying pan and cook over a medium heat until the cheese melts.

Flip over and cook on the other side for a few more minutes. Slide on to a plate, cut into quarters and serve with guacamole and soured cream.

Ricotta and red onion tortillas