1/2 c. oil
16 corn tortillas
1 lb. hot Italian sausage
6 scallions
2 c. grated Cheddar
2 c. grated Monterey Jack
1 lb. Ricotta cheese
3 c. half and half

Heat oil. Fry each tortilla for a few seconds on each side to soften. Lightly coat 9x13 baking dish with oil. Brown sausage and drain. Slice scallions.