Southwestern Tortilla Wedges (lighter recipe)

 

1/2

cup Old El Paso® salsa (any variety)

1/2

cup reduced-fat sour cream or plain yogurt

1/4

cup chopped red bell pepper

1/2

cup finely chopped cooked chicken

8

Old El Paso® flour tortillas (8 inches in diameter)

1/4

cup guacamole

1/2

cup Old El Paso® fat-free refried beans

1

cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)

• 1 Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
• 2 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 mixture, tortilla, bell pepper and cheese.
• 3 Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.