Southwestern Tortilla Wedges (lighter recipe)

Southwestern Tortilla Wedges (<I>lighter recipe</I>)

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
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.
Special Touch
Add eye appeal by using colored tortillas— red and green are especially popular—instead of regular flour tortillas.

Nutrition Information:

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