Turkey Tortilla Pie

 Turkey Tortilla Pie 066 WEB

  • 2 cups (500 mL) light Ricotta cheese
  • 1 1/2 - 2 cups (375-500 mL) grated Monterey Jack cheese (try Tex Mex Monterey Jack for a different twist)
  • Salt and pepper, to taste
  • 10" (25 cm) flour tortillas
  • 3 cups (750 mL) mild salsa
  • 3 cups (750 mL) leftover cooked turkey
  • 3/4 cup (175 mL) corn niblets
  • fresh, chopped cilantro (optional)

Directions

  1. Preheat oven to 450°F (230°C).
  2. Line the bottom of your 10" (25 cm) spring-form pan with parchment paper.
  3. In a small bowl, combine ricotta, half of the Monterey Jack cheese, salt and pepper.
  4. Place 2 tortillas in bottom of spring-form pan
  5. Spread 1 cup of the salsa over tortillas, layer 1/3 of turkey 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.
  6. Top with the remaining Moneterey Jack cheese.
  7. Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes until cheese is bubbly and slightly browned. Let stand for 5 minutes before serving. Serve with tossed salad.

     

    Nutritional Information (per serving): Calories: 647; Protein: 50 g; Fat 24 g; Carbohydrates 58 g.