- Ingredients
- 1 cup (250 mL) Ricotta Cheese
- 2 cups (500 mL) grated Monterey Jack Cheese
- Salt and Pepper, to taste
- 6 6" (15 cm) flour Tortillas
- 3 cups (750 mL) mild Salsa
- 6 oz (175 g) deli thin-sliced Turkey Breast
- 3/4 cup (175 mL) Corn Niblets
- fresh, chopped Cilantro (optional)
- Directions
- Preheat oven to 450°F (230°C). In a small bowl, combine ricotta, half of the Monterey Jack cheese, salt and pepper. Lightly grease a 9" (23 cm) round baking dish. Place 2 tortillas in bottom of baking dish. Spread 1 cup of the salsa over tortillas, layer 1/3 of turkey slices and top with 1/3 of the corn, 1/3 of the cheese mixture and 1/3 of the cilantro. Repeat 2 more times for a total of 3 layers. Top with the remaining Monterey Jack cheese. Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8 – 10 minutes or until cheese is bubbly and slightly browned. Let stand for 5 minutes before serving. Serve with tossed salad.
- Tip
- You could also substitute sliced cooked turkey breast leftovers for the deli meat.
