Southwestern Tortilla Wedges
Yield
16 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
salsa
|
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
chicken
cooked, finely chopped |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| ¼ | cup |
guacamole
|
*
|
| ½ | cup |
refried beans
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
salsa
|
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
chicken
cooked, finely chopped |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| 59 | ml |
guacamole
|
*
|
| 118 | ml |
refried beans
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Heat oven to 350℉ (180℃).
Mix salsa and sour cream.
Reserve half of the salsa mixture.
Mix the remaining salsa mixture, half of the bell pepper and the chicken.
Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture.
Spread 2 tortillas with Guacamole and place on chicken mixture.
Spread 2 more tortillas with refried beans and place on Guacamole.
Top each stack with remaining salsa, a tortilla, bell pepper and cheese.
Bake about 15 minutes or until cheese is melted and filling is hot.
Cut each stack into 8 wedges.
