Submitted by Marlene Metherel

1 c. Ricotta cheese

2 c. grated Monterey Jack cheese

Salt & Pepper to taste

6 - 6" flour Tortillas

4 c. Salsa                

6 oz deli thin sliced Turkey Breast

6 oz Corn Niblets

Fresh chopped Cilantro (optional)

Preheat oven to 450F.

In a small bowl, combine Ricotta, ½ Monterey Jack Cheese, salt & pepper.

Lightly grease 9" round baking dish.  Place 1 tortillas in bottom of baking dish. Spread 1 c. salsa over tortillas, layer 1/3 turkey and top with 1/3 of corn,1/3 cheese mixture & 1/3 of cilantro (if using).  Repeat 2 more times for a total of 3 layers. Top with remaining Monterey Jack cheese.

Cover with foil & bake for 12 minutes.  Remove foil & bake for additional 8-10 minutes or until cheese bubbly & slightly brown.

Let stand for 5 min before serving.  Serve with tossed salad.

Cook’s notes:  Good change from lasagna.  I used hot salsa and I think you could use any white cheese, also could use more meat. Good!