Vegetable Tortilla Stacks
.
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
green bell peppers
chopped |
|
| ¾ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
picante sauce
|
* |
| 16 | ounces |
broccoli, frozen
|
|
| 8 | x |
flour tortillas (8 inch)
|
*
|
| 16 | cans |
refried beans
|
*
|
| 8 | ounces |
monterey jack cheese
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 1 | x |
green bell peppers
rings |
*
|
| 1 | x |
sweet red bell peppers
rings |
*
|
| 1 | x |
olives
ripped, pitted |
*
|
| 1 | x |
picante sauce
|
* |
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
green bell peppers
chopped |
|
| 177 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
picante sauce
|
* |
| 462.4 | ml/g |
broccoli, frozen
|
|
| 8 | x |
flour tortillas (8 inch)
|
*
|
| 16 | cans |
refried beans
|
*
|
| 231.2 | ml/g |
monterey jack cheese
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 1 | x |
green bell peppers
rings |
*
|
| 1 | x |
sweet red bell peppers
rings |
*
|
| 1 | x |
olives
ripped, pitted |
*
|
| 1 | x |
picante sauce
|
* |
| 1 | x |
sour cream
|
*
|
Directions
Heat oven to 375℉ (190℃).
Heat oil in medium skillet over medium high heat.
Add chopped green and red peppers and onions; cook and stir until crisp-tender.
Drain.
Stir in ½ cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about ¼ of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. Bake at 375℉ (190℃) for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!
