World Cuisine

  • 8 corn tortillas
  • 150 g (5 oz) ricotta cheese, drained
  • 50 g (2 oz) feta cheese, crumbled
  • 75 g (3 oz) Cheddar cheese, grated
  • 2 tablespoons vegetable oil
  • salt and pepper
  • ½ Romaine lettuce, shredded
  • 4 radishes, sliced
  • 1 tomato, chopped
  • juice of 1 lime

Wrap the tortillas loosely in foil and place on a baking sheet. Warm through in a preheated oven, 220°C (450°F), Gas Mark 8, for 3–5 minutes to soften.

Place the cheeses in a bowl and mix together, then season. Divide the mixture among the tortillas, spreading it down the centre of each one, then roll up tightly and place in a lightly greased baking tray, seam-side down. Brush over the oil and place in the oven for 5–10 minutes until golden and crisp.

Arrange the lettuce, radish and tomato on a serving dish. Squeeze over the lime juice to taste and season with a little salt. Top with the cheese tortillas and serve.

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