The combination of grilled peaches, ricotta cheese, and honey all wrapped up in a warm flour tortilla is heavenly. This is a great appetizer or dessert for a summer evening.

Mini Tortillas with Ricotta Cheese and Grilled Peaches on a blue and white Mexican tray and wooden toothpick from Mexico      

Why I love this recipe

When I was a little girl I used to love to watch my grandma cook — I especially loved watching her make homemade flour tortillas everyday. If there were ever any tortillas leftover after dinner, my grandma and I would slather a warm tortilla with requesón from Licon Dairy and drizzle it with miel pura (pure honey) for dessert.

It might sound a little odd, but actually it is so decadent. With peaches in prime season, this lovely memory came back to me and I had to recreate it with a modern twist.

My grandma never added fruit to this treat, but I decided to add grilled peaches. I love the flavor of grilled peaches — the grill softens the peaches and magnifies the sweetness and juiciness while adding a smoky flavor. I have a feeling grandma would approve.

What is Requesón?

Requeson is a true delicacy specialty cheese, similar to ricotta cheese. This cheese pairs wonderfully with fresh fruit such as stone fruit. It is made by adding milk to whey, a residue left from cheese production. 

How to grill peaches

Grilling fruit is a great way to bring out the natural sweetness and slightly caramelize fruit perfectly. Select firm and ripe peaches (but not too ripe). The goal is for the peach to be sturdy enough to stand up to the grilling process.

peaches on a wooden board with Otomi fabric below wooden board

Just like you would cut an avocado, cut a peach by running a knife around the circumference and then twist to open. Remove the pit and then slice fruit.

Lightly brush the slices of peaches with olive oil. Butter also works well and tastes delicious. Place peaches on a grill pan on medium-high heat for 3 minutes without moving or turning it to get the perfect sear (and coveted grill marks!). 

sliced grilled peaches on a griddle pan

How to assemble

Use a 3 to 4-inch round cookie cutter to cut large flour tortillas or purchase street taco flour tortillas for the perfect mini appetizer.

a hand holding a flour tortilla smothered with requeson (ricotta). A side of plate with additional grilled peaches

Grill peach slices and warm tortillas.

a hand holding a flour tortilla smothered with ricotta and grilled peaches.

Place a dollop of fresh ricotta cheese on tortillas. Place a couple of peach slices over cheese and drizzle with honey.

a hand holding a flour tortilla smothered with ricotta and grilled peaches drizzling honey on top. A side of plate with additional grilled peaches

Serve flat or fold over and garnish with a toothpick for an elegant sweet treat.

This dish has to be the easiest recipe to make. It’s simple to prepare and not to mention fancy when garnished with cute toothpicks.

Love grilled peaches?

Try these other grilled stone fruit recipes:

Have you ever tried flour tortillas with ricotta? 

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a hand holding a flour tortilla smothered with ricotta and grilled peaches. A side of plate with additional grilled peaches

grilled peaches ricotta tortilla appetizer on a blue and white platter with a side of ricotta and honey on the side

Mini Tortillas with Ricotta Cheese and Grilled Peaches

5 (1 rating)
This dish has to be the easiest recipe to make. It’s simple to prepare and not to mention fancy when garnished with a cute toothpick. 
Print Pin Rate
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients

  • 4 small flour tortillas
  • 2 ripe peaches, sliced
  • 1/2 cup fresh requesón, (ricotta cheese)
  • 1/4 cup organic honey

Instructions 

  • Cut 3 to 4-inch diameter circles out of large flour tortillas or simply use mini tortillas.
  • Preheat a ridged griddle pan, until very hot. Lightly brush the slices of peaches with olive oil or melted butter.
  • Grill sliced peaches for 2 to 4 minutes per side. Grill until the peaches are softened and are nicely char-marked.
  • Warm tortillas on pan.
  • Place a dollop of fresh ricotta cheese on tortillas. Place a couple of peach slices over cheese and drizzle with honey.
  • Serve flat or fold over and garnish with a toothpick for an elegant sweet treat.
Calories: 237kcal, Carbohydrates: 41g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 16mg, Sodium: 232mg, Potassium: 232mg, Fiber: 2g, Sugar: 25g, Vitamin A: 381IU, Vitamin C: 5mg, Calcium: 101mg, Iron: 1mg
Author: Yvette Marquez
Course: Appetizer, Dessert, Snack
Cuisine: Mexican

Photography by Jenna Sparks

Originally published: May 2016.