Ranchero Sauce – entomatadas with requeson - banner image

Ranchero Sauce – entomatadas with requeson

Serves
4
Difficulty
Medium

Entomatada means in a tomato sauce, like enchilada means in a chile sauce or enfrijolada in a bean sauce.

These are light quesadillas filled with requeson which is herbed ricotta.

Additional details

  • Ranchero Sauce
  • 1 x jar of Cool Chile Ranchero Sauce
  • 80ml of water (1/3 cup)
  • 1 tbsp of olive oil (optional)
  • Requeson
  • 250g ricotta, drained of any liquid
  • 1 tbsp of finely chopped chives
  • 1 tbsp of finely chopped chervil, lemon thyme or parsley or whatever is to hand
  • 1 dessert spoon of finely chopped mint
  • ¼ tsp fine sea salt
  • Fresh black pepper
  • 1/2 small green chile deseeded or to taste (optional)
  • Making the entomatadas
  • 4 x Table Size Tortillas (white) 15cm
  • 63g (4 tbsp approx.) of requeson in each with 85g of sauce (approx. 5 tbsp) on top

Additional details

    Requeson

    In a bowl mix all the requeson ingredients, cover and let sit in the fridge for an hour or overnight to let the flavours combine, taste and adjust seasoning.

    Ranchero Sauce

    1. Empty the jar of sauce into a jug that is suitable for a stick blender with the water, plus the olive oil, if using. Blend until very smooth. 
    2. Pour the blended sauce into a small sauce pan and reheat gently
    3. add more water if it becomes too thick, it needs to be the consistency of double cream. 
    4. Remove from the heat, the sauce is best when warm but not hot.

    Making the entomatadas

    1. In a frying pan over medium high heat, add a little oil and fry the tortillas on both sides until leathery, you want them to be a little crisp but still foldable. 
    2. Place on kitchen towel to cool slightly.
    3. Place 2 -3 tbsp of sauce on each plate and gently shake to spread the sauce to the edges. 
    4. When the fried tortillas have cooled slightly, place 3 tbsp of requeson on each tortilla, fold in half and squeeze to press the herbed ricotta to the edges, making quesadillas.
    5. Place the requeson quesadillas on top of the sauce then spoon another 1-2 tbsp of sauce on top to cover.

    Serve with a salad of baby leaves, with a drop of olive oil a squeeze of lime and a pinch of flaky sea salt. 

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