Requesón Revuelto (Ricotta Scramble with Tomatoes)

  • Serves

    makes 2 1/2 CUPS


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


  • 14 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 12 cups ricotta cheese
  • Kosher salt, to taste
  • Warm tortillas, for serving


Step 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.

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