Turkey Tortilla Pie

35 MIN


1 c Ricotta cheese

2 c Monterey Jack cheese, divided

Salt and pepper To Taste

6 6-inch flour tortillas

3 c mild salsa

6 oz COOKED TURKEY BREAST, thinly sliced

3/4 c frozen corn niblets, thawed

6 tbsp fresh cilantro, chopped



Preheat oven to 450 degrees F. Lightly grease a 9-inch round baking dish.

In a small bowl, combine ricotta, 1 cup Monterey Jack cheese, salt and pepper.

Place 2 tortillas in the bottom of the baking dish. Spread 1 cup of the salsa over tortillas, layer the following in the order as listed: 2 ounces of turkey slices, top with 1/4 cup corn, 2/3 cup of the cheese mixture and 2 tablespoons cilantro.

Repeat 2 more times for a total of 3 layers.

Top with the remaining 1 cup Monterey Jack cheese.

Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes or until the cheese is bubbly and slightly browned.

Let stand for 5 minutes before serving.

Serve with tossed salad.