Name: Stuffed Tomatoes with Ricotta
Prep time: 10 min
Yield: 3
Ingredients: 3 tomatillos, ripe; requesón; oregano; ground black peppers; salt; olive oil

Preparation

10 mins

Low

We are not going to do anything complicated; we will simply wash the tomatoes well under the tap. We cut off the top and try to hollow them out with a knife and a spoon. In this case, I left about 3 to 4 cm of depth so we can add more ricotta. We fill the tomatoes with finely chopped ricotta, making sure it is loose. Using a spoon, this will be very easy. For the filling to be better, it is advisable that the ricotta is very cold, just taken out of the fridge. It will be more consistent.