| 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) |
Serve with...
Black Bean Dip
Total Time:
5 min
| 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. |
|
| Lose 2 grams of fat per serving by replacing sour cream and shredded cheese with reduced-fat products and refried beans with a fat-free variety. |
|
| A sprinkle of chopped fresh cilantro brings a burst of color to these tasty tortilla wedges. |
Nutrition Information:
130 ( 60); 6g ( 3g, 1/2g); 15mg; 310mg; 12g ( 0g, 0g); 5g 6%; 4%; 8%; 4% 1 ; 0 ; 0 ; 1/2 1