Post Script to the Spinach Enchiladas
For all of you who are following the spinach enchilada story, remember I wanted a substitute for ricotta? Something a little more Mexican? My friend Danielle asked her neighbor who we’ve officially crowned the expert in all things food and she had answers for us. She got her answers from her own personal cheese dictionary. (No I’m not kidding!)
Which brings me to this conclusion…Danielle…your friends like food. And officially your neighbor has me beat. I do not have my own personal cheese dictionary.
Okay, so here’s the scoop from the cheese dictionary if you too want to be more authentic. I cannot vouch for the success of these cheeses in the enchiladas because I’ve not tried them. If you try them or have hints for working with them, please inform us all!
Queso Fresco – “Fresh curds pressed in round molds; soft, crumbly, slightly grainy and salty; similar in flavor to Ricotta or farmer cheese; softens but does not melt when heated; crumble, slice, or dice to top or fill tacos, chiles rellenos, enchiladas, burritos, etc.” I think I’ve even seen this cheese at Walmart. Alternatively,
Requeson- “Fresh; similar to Ricotta; soft and spreadable with a fresh, milky taste; use as a filling for enchiladas and pasta or with jam as a spread for crackers or bread.”
Happy cooking!