After thinking about other ways to use ricotta I thought, why not Mexican? I’m sure nobody who knows anything about enchiladas would ever use ricotta but I’m not pretending I know anything other than what tastes good.
12 oz whole milk ricotta
2 cups spinach leaves
2 slices of thick cut ham
1 tbs taco seasoning
6 whole wheat tortillas
1 ½ cup enchilada sauce
1 cup shredded cheddar
Blend ricotta and spinach in a food processor, or by hand (chopping spinach first).
Pan fry the ham and taco seasoning just until golden and warmed through.
Stuff each tortilla with the ricotta mixture and top with ham.
Roll them up and put them into a baking dish.
Top with enchilada sauce and bake 20 minutes at 375.
Finish with shredded cheese and bake 3 minutes to melt.
I liked this seemingly strange combo. I actually had the ham around so that’s why I added it but I really liked it in here! You could easily use shredded chicken, sauteed peppers & onions, or corn and black beans…or whatever. These were cheesey inside and out and had some textural contrasts too.
Then I decided to recreate a recipe I had from a restaurant. Jose MacIntryre’s has these crispy avocado eggrolls that are addicting…especially during $1 appetizers 😉
Egg roll wrappers
2 tbs salsa
Cut avocados and mix with salsa
Put 2-3 tbs of the avocado mixture into the center of the wrappers. Tuck 2 opposite corners towards the center, and then roll the corner closest to you to the center and roll it away from you (like rolling up a burrito).
Fry for a few minutes on each side.
Remove and let cool on paper towel.
These were pretty good. Not as good as the restaurant, but I liked it. Mr. J wasn’t a big fan so I had his for lunch the next day. That’s when I remembered they’re served with some creamy dipping sauce.
I mixed some ranch dressing, bbq sauce, and taco seasoning. Ohh my goodness. That’s the ticket! Don’t knock it will you try it!