Terrific Tortilla Wedges Recipes

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.

SOUTHWEST TORTILLA WEDGES

Southwest Tortilla Wedges image

Make and share this Southwest Tortilla Wedges recipe from Food.com.

Provided by ThatJodiGirl

Categories Sauces

Time 25m

Yield 16 appetizer

Number Of Ingredients 8

Ingredients

1/2 cup salsa
1/2 cup sour cream
1/4 cup red bell pepper (chopped)
1/2 cup cooked chicken (, finely chopped)
8 flour tortillas
1/2 cup refried beans
1/4 cup guacamole
1 cup cheddar cheese (shredded) or 1 cup monterey jack cheese (shredded)

Steps:

Heat oven to 350 degrees.
Mix salsa and sour cream.
Reserve half of the salsa mixture.
Mix the remaining salsa mixture, half of the bell pepper and the chicken.
Place 2 tortilla on ungreased cookie sheet and spread with chicken mixture.
Spread 2 tortillas with Guacamole.
Top each stack with remaining salsa, a 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 100.8, Fat 5.1, SaturatedFat 2.8, Cholesterol 11.2, Sodium 215.2, Carbohydrate 10, Fiber 1.1, Sugar 0.7, Protein 3.8

SOUTHWESTERN TORTILLA WEDGES

Southwestern Tortilla Wedges image

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

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 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 tortillas; 8 inch)
1/4 cup guacamole
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Steps:

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.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 1/2 g

TERRIFIC TORTILLA WEDGES

Terrific Tortilla Wedges image

A fun sandwich that the kids will love seeing packed as part of their school lunch!

Provided by My Food and Family

Categories Recipes

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 4

Ingredients

2 corn tortillas (about 5 inches)
1 oz. OSCAR MAYER Pepperoni, sliced
1 KRAFT Singles
2 Tbsp. CLASSICO Traditional Pizza Sauce

Steps:

Top 1 of the tortillas with pepperoni and Singles; cover with remaining tortilla.
Cut into wedges.
Wrap wedges in plastic wrap. Serve with pizza sauce for dipping.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

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

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