Tag Archives: ricotta

Mango Ricotta Enchiladas

Posted on 03/15/2012 by | 5 Comments

This is a remake of this lil’ ricotta enchilada recipe that I originally made a few seasons back.

One that I remember being just delightful and unlike any other enchilada I’d had before…

Say what? Ricotta in an enchilada?

Say yes.

Now THAT’S what I’M sayin’ ;)  

Fresh, slightly sweet ricotta combined with creamy refried beans, salty black olives and spicy jalapeno peppers is a serious combo. Seriously good. Both in flavor and in texture!

These enchiladas almost get a pillow-like texture once baked and are creamy as could be. Shout out to the ricotta for that please and thank you :P

Peach-mango salsa and hot sauce only add to the fun, bringing sweet flavors to the table married with a subtle spiciness.

If you’re looking to think outside the traditional “enchilada box” then I’d highly suggest giving these a whirl. Use whatever veggies you like too, I just happened ot have these items on hand :)

Black olives. Roma tomatoes. Jalapeno peppers. Lime.

 

Folded into creamy light ricotta with some shredded mozzarella cheese.

Then combined with my favorite tomatoes, peach & mango salsa and roasted chipotle & lime refried beans.

Wrapped up tight in a red chile tortilla, these are as easy as 1-2-3.

1. Refried beans, right outta the can.

2. Ricotta veggie mixture, spread on top.

3. All rolled up and placed into a baking dish until it’s full.

Then covered with the spicy sweet tomato salsa sauce.

If you’ve never tried using salsa in lieu of a more “traditional” enchilada sauce I’d highly recommend it. It’s one of my favorite ways to change things up and tastes wonderful, see!

—> pumpkin chipotle enchiladas

—> end of summer enchiladas

—> 30 minute summer squash & bean enchiladas

Baked until warm and melty and just a bit browned around the edges.

Then served. With more hot sauce of course if you like to keep things spicy ’round here ;)

This enchilada recipe just screams 80-degree-March-weather-days, now doesn’t it? You friends gettin’ those too… hope so. Love it.

HAPPY THURSDAY ALL! :D

** Don’t forget to enter to win your very own case of Chobani before Sunday, March 18!! **

 

Mango Ricotta Enchiladas
Makes 6

Ricotta Filling:

  • 1 container part-skim ricotta
  • heaping half cup shredded mozzarella cheese
  • black olives, sliced in half (about 20)
  • 2 roma tomatoes, diced
  • 2 jalapenos, diced (seeds removed if you like)
  • juice of half a lime

Other

  • 15 oz. can refried beans, preferably w lime & chile
  • 16 oz. jar peach & mango salsa (or any sweet salsa you like)
  • 1 cup Pomi strained tomatoes (or plain tomato sauce)
  • few shakes of hot sauce
  • 6 tortillas, preferably red chile

1. Mix together ricotta filling in a large bowl. Stir to combine ricotta, shredded cheese and lime. Then lightly fold in sliced olives, diced tomatoes and jalapenos until combined. Set aside.

2. Mix together sauce by combining salsa and strained tomatoes. Add hot sauce until it’s as spicy as you like. Spread a few spoonfuls into the bottom of a large baking dish (big enough for 6 enchis).

3.   Prepare the enchiladas by placing about 2 big spoonfuls of beans on a tortilla, spreading down middle. Top with ricotta veggie mixture, another heaping 2 spoonfuls. Then roll the enchilada up and place into baking dish, seam side down.

4. Once all enchiladas are in the dish, top them with the rest of the salsa tomato sauce, spreading to cover evenly.

5. Bake, uncovered, at 350F for about 30 minutes. Until the enchiladas are warmed through with melty cheese and until the edges of the tortillas start to brown just slightly.

Cool for a few minutes then serve, enjoy!

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Posted in Meatless Meals, Mexican recipes, Recipes, Uncategorized

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Orange Marmalade, Ricotta & Pear Pizza

Posted on 03/07/2012 by | 9 Comments

This is unlike any pizza I’ve had before…

But it’s exactly like a pizza that I want to have again and again!

In fact, I ate it for 4 straight meals. And didn’t even tire of it.

Alex, ya hear that? Haha :P

There was just something special about the sweet n’ tangy orange marmalade atop savory crust topped with creamy ricotta that just sang to me.

Sweet delicious pizza melodies?

The best part. It’s not over the top sweet. So it’s perfect for the dinner plate. At least in my opinion ;)   Clearly. 4 lunches/dinners later….

If you haven’t discovered it yet, Trader Joe’s makes a fantastic fresh pizza dough that tastes great and can be purchased on the cheap.

99 cents that this CPA considers a wise investment haha.

And have you ever had orange marmalade before? Where has this stuff been hiding all my life?!

Pretty sure this was my first time having it. And I LOVED it. The orange peel mixed throughout gives it so much flavor. Oh so good.

The pizza comes together in a snap.  Watch and see :)

Drizzle of olive oil to prevent sticking.

Pizza crust. Which I split in half and formed into two flatter square shapes.

Orange marmalade. Do it. 

Ricotta cheese.

I go through phases with this stuff, and right now I’m in a can’t-get-enough kinda phase. For sure. Bring it.

Sliced pear.

Placed atop the fluffy ricotta. 

And drizzled with sweet honey.

My mouth is watering already…

Then into the oven to bake for a few minutes, until the crust barely browns and the orange marmalade bubbles up from under the blanket of ricotta.

Once its done, let the pizza cool for a few before slicing.

This will avoid a sticky ricotta mess… not that I speak from experience or anything ;)

A simple salad of baby arugula makes the perfect accompaniment to this pizza meal if I do say so myself! (4 times?)

Completely unexpected flavors for a pizza but 100% welcomed in my opinion. This one is definitely going to get made again!

It would be perfect for  sharing & entertaining too.  And who knows, maybe next time I’ll actually share it with others in lieu of eating it for days by myself… but I’m not making any promises ;) haha

Orange Marmalade, Ricotta & Pear Pizza
Serves 4

  • 16 oz. pre-made pizza dough
  • 1/4 cup orange marmalade
  • 1 cup ricotta
  • 1 pear, sliced thin
  • 1 tblsp honey
  • 1 tblsp olive oil

1. Spread olive oil on baking sheet. Place pizza dough onto baking sheet and spread as thin as you like.

2. Spread orange marmalade onto dough followed by ricotta then layer with sliced pear. Drizzle on honey.

3. Bake at 350F for about 18 minutes, or until the crust slightly browns and dough is cooked through.

Allow to cool for a few before slicing and serving!

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Posted in Dee-lish Dinner, Easy Yummy Dinners, Meatless Meals, Recipes

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