1 lb. chorizo sausage or other hot sausage
8 yellow corn tortillas, 6-inch size
16 oz. pkg. corn, cooked and drained
2 cups shredded Monterey Jack cheese
4 oz. can chopped green chiles, drained
1/2 cup ricotta
1/4 cup flour
Brown sausage in a skillet over medium heat. Drain.
Prepare a 9" pie pan with nonstick spray.
Arrange tortillas in pie pan, overlapping on the bottom and extending 1 inch over the edge of the pan.
Sprinkle a layer of shredded cheese over tortillas.
Spoon crumbled cooked sausage and corn over cheese layer.
Sprinkle another layer of cheese over sausage.
Spoon drained chiles over cheese layer.
Sprinkle remaining shredded cheese over chiles.
In a mixing bowl, combine cottage cheese, flour and eggs and beat well.
Pour egg mixture over layers in pie pan.
Bake, uncovered, at 375* for about 45 minutes, until set and golden.
Cut into wedges to serve.
About 6 servings