Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended
tomatillo salsa (make
salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both
sides are lightly browned, place one
on each plate and layer ingredients
on still warm tortillas: the ricotta,
tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each
side is golden / Garnish with a little extra corn, cilantro and / or
salsa.
I followed the recipe with the following deviations: I used
tomatillo salsa, a mix of shredded chicken breasts, legs and thighs, halved the jalepenos, used lower fat mexican blend cheese and decided that the sauce tasted so good without the avocado, I put my avocado
on a
side salad.