Southwestern Tortilla Wedges

Part pizza, part quesadilla, this southwestern-style appetizer is sure to please. MORE+ LESS-

By Betty Crocker Kitchens

March 19, 2009

Ingredients

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

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)

cup shredded Cheddar or Monterey Jack cheese (4 oz)

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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.