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Turkey Tortilla Pie

  • 1 Cup Ricotta cheese
  • 2 Cups Monterey Jack cheese divided
  • Salt and pepper
  • 6 6-inch flour tortillas
  • 3 Cups mild salsa
  • 6 Ounces COOKED TURKEY BREAST thinly sliced

  • 3/4 Cup corn niblets drained
  • 6 Tablespoons 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. Makes 6 servings.


by Kathy

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