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Southwestern Tortilla Wedges (lighter recipe)
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Prep Time:
10 minutes
Total Time:
25 minutes
Low-fat Southwest pizza stack bursting with bold flavor.
Ingredients:
  • 1/2 cup salsa
  • 1/2 cup reduced-fat sour cream or plain yogurt
  • 1/4 cup chopped red bell pepper
  • 1/2 cup finely chopped cooked chicken
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/4 cup guacamole
  • 1/2 cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
  • 1 cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)
Instructions:
  • Preheat oven to 350°F. Combine salsa and sour cream, setting aside half of the salsa mixture. Mix the chicken with half of the salsa mixture and half of the bell pepper.
  • On an ungreased cookie sheet, assemble layers by placing 2 tortillas and spreading them with the chicken mixture. Then, spread 2 more tortillas with guacamole and layer them on top of the chicken. Next, spread 2 tortillas with refried beans and place them on the guacamole. Finish off each stack by topping with remaining salsa mixture, a tortilla, bell pepper, and cheese.
  • Bake for around 15 minutes or until the cheese is melted and the filling is hot. Cut each stack into 8 wedges.

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