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Ranchero Sauce – entomatadas with requeson



Cooks In

30 mins



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.



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.