Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.
cup Old El Paso™ salsa (any variety)
cup sour cream or plain yogurt
cup chopped red bell pepper
cup finely chopped cooked chicken
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cup Old El Paso™ refried beans (from 16-oz can)
cup shredded Cheddar or Monterey Jack cheese (4 oz)
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.