Southwestern Tortilla Wedges Recipes

SOUTHWESTERN TORTILLA WEDGES (LIGHTER RECIPE)

Southwestern Tortilla Wedges (lighter recipe) image

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

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 16

Number Of Ingredients 8

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:

Heat oven to 350°F. 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.
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.
Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

SOUTHWESTERN TORTILLA WEDGES

Southwestern Tortilla Wedges image

Provided by My Food and Family

Categories Meal Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 cup salsa
1 cup reduced-fat sour cream or plain yogurt (fat free or regular)
1 can (10 oz.) chunk white chicken
1/2 cup chopped red bell pepper
16 flour tortillas (8-inch size)
1/2 cup guacamole
1 cup fat-free refried beans
2 cup reduced-fat shredded cheddar or Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix together the chicken, half of the salsa mixture and half of the bell pepper.
Place 4 tortillas on ungreased cookie sheets and spread with chicken mixture. Spread 4 tortillas with guacamole and place on chicken mixture. Spread 4 more tortillas with refried beans and place on guacamole. Top each sack with remaining salsa mixture, tortilla, bell pepper and cheese.
Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TORTILLA WEDGES

Tortilla Wedges image

This recipe came from my friend Julie. She made many of these for me while I was pregnant with my second child. They are very addicting! Cooking time is actually 'chill' time

Provided by Miss V

Categories < 4 Hours

Time 2h15m

Yield 24 wedges

Number Of Ingredients 7

Ingredients

8 ounces cream cheese, softened
1/2 cup sour cream
1 (4 ounce) can diced green chilies, drained
1/2 cup sliced green onion
1 tablespoon jalapeno pepper, minced
10 (6 inch) tortillas or 10 (8 inch) tortillas
picante sauce

Steps:

Mix all ingredients except tortillas and picante sauce.
Spread a thin amount over tortillas making two stacks of layered tortillas.
Chill. Cut into wedges.
Serve with picante sauce.

TURKEY SALSA BOWLS WITH TORTILLA WEDGES

Turkey Salsa Bowls with Tortilla Wedges image

Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. -Jean Gottfried, Upper Sandusky, Ohio

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground turkey
1/2 cup chopped sweet pepper
1/4 cup thinly sliced celery
2 green onions, chopped
1 jar (16 ounces) medium salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked instant brown rice
1 cup water
4 whole wheat tortillas (8 inches)
1 tablespoon canola oil
8 cups torn romaine (about 1 head)
Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

Steps:

Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 423mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges

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