Ingredients

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 corn tortillas
Salsa verde, for serving

Description

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