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
6 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)
TIP: You will need a 10” (25 cm) spring-form pan.
Preheat oven to 450°F (230°C).
Line the bottom of your 10" (25 cm) spring-form pan with parchment paper.
In a small bowl, combine ricotta, half of the Monterey Jack cheese, salt and pepper.
Place 2 tortillas in bottom of spring-form pan.
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.
Top with the remaining Monterey Jack cheese.
Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8 – 10 minutes or until cheese is bubbly and slightly browned. Let stand for 5 minutes before serving. Serve with tossed salad.
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