Chef Richard Sandoval first tasted the moist, creamy, slightly sweet Spanish Requeson cheese used here during childhood trips to the market with his grandmother. In the U.S., Requeson is sold at Latin markets and some supermarkets. If you can't find it, substitute fresh whole-milk ricotta.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 6|
|Calories from Fat: 1055 (68%)|
|Amt Per Serving||% DV|
|Total Fat 117.2g||156 %|
|Saturated Fat 20.9g||104 %|
|Monounsaturated Fat 65.5g|
|Polyunsanturated Fat 25.5g|
|Cholesterol 134.2mg||41 %|
|Sodium 3351mg||116 %|
|Potassium 906.2mg||24 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 76.4g|
|Protein 44g||63 %|
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Calories per serving: 1558
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