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Southwestern Tortilla Wedges (lighter recipe)

  • Prep 10 min
  • Total 25 min
  • Servings 16

This southwestern “pizza” stack offers great flavor with very little fat. MORE + LESS -

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)

Steps

Hide Images
  • 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 Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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