When two worlds collide

Sick of eating the same old things and always tasting the same flavors? Look no further. Try mixing ethnic cuisines and the result is an explosion of unexpected flavors. These Spinach Ricotta Tacos combine the best of two worlds. The creamy ricotta, a very Italian ingredient, beefs up the rest of the dish and leaves you feeling satisfied, while the tomatillos, Mexican inspired, spice up your mouth and bring those Mexican flavors to the fiesta in your mouth. So be creative and start mixing different ethnic cuisines. The result might just surprise you. Bon Appetit!

Spinach Ricotta Tacos (From Food Network Kitchens)

• 8 ounces ricotta (preferably fresh), at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, chopped
• Kosher salt
• 1 tablespoon vegetable oil
• 1 white onion, sliced into 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 teaspoon ground cumin
• 8 to 12 flour tortillas
• Salsa verde, for serving
• Directions:
• Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
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• Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
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• Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold.

Suggestion: Try mixing it up with different kinds of tortillas. Try whole-wheat for the added health benefit, or a corn tortilla for some crunch!