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.
- 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.
- Pour the blended sauce into a small sauce pan and reheat gently
- add more water if it becomes too thick, it needs to be the consistency of double cream.
- Remove from the heat, the sauce is best when warm but not hot.
Making the entomatadas
- 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.
- Place on kitchen towel to cool slightly.
- Place 2 -3 tbsp of sauce on each plate and gently shake to spread the sauce to the edges.
- 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.
- 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.