Sort of like pot pie, sort of like lasagna; Turkey Tortilla Pie has lots of texture and flavor.

Turkey Tortilla Pie

1 cup ricotta cheese
2 cups Monterey Jack cheese, divided
Salt and pepper, to taste
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 to 10 minutes or until the cheese is bubbly and slightly browned.

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

Makes 6 servings.

Recipe from: Ontario Turkey Producers’ Marketing Board/National Turkey Federation