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Southwestern Tortilla Wedges




Source of Recipe


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Southwestern Tortilla Wedges

• Bettycrocker.com
• Reviews rate this recipe 4.5 of 5 stars.
• Exchanges & CC
• Servings 16
• Prep Time 10 min -Total Time 25 min

Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.

Ingredients:
1/2 cup Old El Paso™ salsa (any variety)
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1/4 cup guacamole
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Directions:
• 1 Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
•
• 2 To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
•
• 3 Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

1 Serving equals: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 310mg; Total Carbohydrate 12g; Dietary Fiber 0g; Sugars 0g; Protein 5g ++++ Exchanges: 1 Starch; 1/2 High-Fat Meat; 0 Fat; ++++ Carbohydrate Choice 1