Mexican Ricotta Croquetas - Cindys Recipes

Ingredients

• For the Chipotle-Honey Salsa:
• 4 plum tomatoes (cored)
• 1 garlic clove (peeled)
• 1/2 large yellow onion (roughly chopped)
• 1 Tbsp vegetable oil
• kosher salt
• 3 Tbsp honey
• 1 tsp rice vinegar
• 2 cilantro sprigs
• 7 oz chipotle chiles in adobo sauce (1 can)
• For the Ricotta Latkes:
• 1 C requeson or ricotta cheese (Mexican ricotta)
• 1 C queso cremita or queso fresca (such as Tropical brand)
• 1 C finely crumbled cotija cheese
• 1 C Chihuahua or mozzarella cheese
• 1/2 C cream cheese (softened)
• 1/2 C matzo meal
• 112 g unsalted butter (melted - 2 sticks/8 Tbps)
• 2 large eggs
• 1 C plain bread crumbs
• vegetable oil (for frying)