Click here to learn more about delicious, nutritious MAGGIO Ricotta!
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Sunburst Nachos with Avocado Cilantro Dip | |
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Ingredients 1/2 cup MAGGIO ricotta cheese 1 ripe avocado, pitted, peeled and mashed 1/2 cup chopped fresh cilantro 2 Tbsp. fresh lime juice 1 tsp. grated lime rind 1 package 8-inch flour tortillias 1 package MAGGIO Mexican blend shredded cheese jalapeno peppers, sliced sliced ripe olives |
Directions Combine ricotta cheese with the avocado, cilantro, lime juice and rind; stir until well blended. Set aside. Cut tortillias into 8 wedges. Arange in a single layer on a baking sheet. Bake at 350 degrees for about 15 minutes until crisp. To serve, arrange tortilia crisps on an ovenproof plate, top with Mexican blend shredded cheese and sliced jalapenos and olives. Spoon avocado cilantro dip on top; bake at 350 degrees for about 5 minutes until cheese melts. Back to Top |
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Cheese and Black Bean Quesadillas | |
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Ingredients 1 cup MAGGIO ricotta cheese 3 (10-inch) flour tortillas 1/2 cup roasted red pepper strips 1 avocado, peeled, pitted and cut in thin slices 1 cup cooked black beans 1 cup MAGGIO Mexican blend shredded cheese |
Directions Preheat oven to 400 degrees. Spread 1/3 of the ricotta cheese on half of each tortilla. Divide the remaining ingredients evenly over the ricotta. Fold the tortilias over, pressing to seal. Arrange folded tortilias on an oiled baking sheet. Bake at 400 degrees for about 5 minutes until they are brown on one side, turn over and brown on other side, about 5 minutes more. Cut each quesadilia into 4 wedges to serve. Makes 12. (Or heat a nonstick skillet over medium-high heat and toast the folded tortilias until the cheese melts and they are brown on one side. Turn over and brown the other side.) Back to Top |
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Chicken Fajita Salad | |
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Ingredients 4 boneless skinless chicken breast halves (about 6 oz. each) 1 cup mesquite with lime juice marinade 2 medium red bell peppers, seeded and cut in 1/2 inch strips 2 medium yellow bell peppers, seeded and cut in 1/2 inch strips 8 cups torn romaine leaves 1 1/2 cups mild or hot salsa 1 cup chopped green onion 1 8 oz. package of MAGGIO fancy shredded Mexican blend cheese |
Directions In shallow dish, marinate chicken in mesquite 30 to 60 minutes. Place on grill over medium coals, or on rack of broiler pan. Grill or broil 8 minutes per side, brushing with marinade, until tender. Grill pepper strips 3 to 4 minutes, turning, until slightly charred. Meanwhile, arrange romaine leaves on 4 serving plates. Top with grilled pepper strips. Cut chicken breasts diagonally into 1/2 inch slices. Arrange in center, on top of peppers. Top each plate with 1/4 of salsa, green onion, and cheese. Serve with warmed tortilla chips. Makes four main dish servings. Back to Top |
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