Southwestern Tortilla Wedges (lighter recipe)

This southwestern “pizza” stack offers great flavor with very little fat.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 16

Ingredients

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.

Expert Tips

This recipe is a great place to use leftover chicken. But if you don’t have any leftovers, you can find cooked chopped chicken in the freezer case of your grocery store.

Add eye appeal by using colored tortillas— red and green are especially popular—instead of regular flour tortillas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
105
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
10 mg
10 %;
Sodium
240 mg
240 %;
Total Carbohydrate
15 g
15 %
(Dietary Fiber
1 g
1 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.