1 (15 ounce) can crushed tomatoes with green chile, divided
1/2 green bell pepper, seeded and diced
2 cups shredded Cheddar cheese, divided
2 cups asparagus, cooked and cut into 1/4 inch slices
Chopped cooked bacon, divided
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1 teaspoon dried parsley flakes
1/2 teaspoon salt, or to taste
1 cup chopped fresh basil
fresh lemon juice (optional)
In a large bowl, mix tomatoes and peppers. Toss with cheese. Transfer to bowl with two corn tortillas; cover and refrigerate at least 1 hour before moving to a smaller one.
Pour broth over vegetables. Mix in desired number of 1/2 cup of each dry ingredients, ricotta cheese, mozzarella cheese, parsley flakes, salt, basil, lemon juice and 1/2 cup lemon juice; pour over vegetables and serve.